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II 


Conservation Recipes 


Compiled by 


The Mobilized Womens 
Organizations of Berkeley 


Berkeley Unit, Council of Defense 
Woman s Committee 



THIRD EDITION 
MAY - - 1918 


{Berkeley, California - May, 1918 


COPYRIGHT, 1918 










EDITORIAL STAFF 

MRS. ALBERT H. ALLEN. 

MRS. EDWARD BARRY. 

MRS. L. E. BLOC'HMAN 
MRS. WM. E. COLBY. 

MRS. HAROLD W. FAIRBANKS. 
MRS. C. M. HARING 
MRS. LEWIS A. HICKS. 

MRS’. S. C. IRVING. 

MRS. BERNARD MAYBECK. 

MRS. CHARLES W. MERRILL. 

MRS. FRANKLIN NUTTING. 

MRS. A. F. PILLSBURY. 

MRS. DOUGLAS W. ROSS. 

MRS. N. C. ROBSON. 

MRS. AARON SCHLOSS. 

MRS. TOMS'E M. SHEARMAN. 

MRS. ELIZABETH SPOONER. 

MRS. GEORGE M. STRATTON. 

MRS. FREDERIC C. TORREY. 

MRS. R. H. WETMORE. 

MRS. S. N. WYCKOFF. 

BERKELEY SCHOOL HOUSEHOLD 
SCIENCE DEPT. 

Miss Bertha Prentiss, Supervisor. 


CCPYRJfiHT 

w l m 


JUN 18 19 i 8 




FOREWORD 


The Third Edition of the Conservation Recipes 
is published in order to meet, as far as possible, the 
needs of the housewife in conforming strictly to the 
latest rulings of the Food Administration. 

The following ration is given as a guide only. 
It must vary from time to time as the food situa¬ 
tion changes. Be alert and watch for all Food 
Conservation reports and be guided intelligently by 
them. If there is less need of saving certain com¬ 
modities in some sections of the country because of 
local conditions, the general rule still holds that 
“Food will win the War.” And since that state¬ 
ment is as true now as when it first startled us with 
its significance, don’t waste it, nor use more of it 
than is necessary for normal health. 

& £ 


lbs. 

oz. 

oz. 

lbs. 

oz. 


VOLUNTARY HONOR RATION 
Per Person, Per Week 


Meat and Meat Products 2 

Butter for table use ------ 7 

Fat for Cooking ------- 7 

Wheat Flour for Cooking ) ^ 

Bread of Mixed Cereals ) 


Sugar (not including sugar for preserving) 12 


+ 






CONSERVATION RECIPES 


SUGGESTIONS 


SUGGESTIONS FOR MENUS 

Plan meals as if there were no bread to be had and let 
one of the starchy foods take its place. If fruit, oatmeal, and 
eggs are served for breakfast, substitute barley pancakes, for 
example, for toast. 

For dinner, potatoes, rice, etc., must be made to take the 
place of bread, if the need of bread is felt. Since we have 
the fancy for handling some of our food, make a point of 
serving such articles of diet as potato chips, French-fried 
potatoes, or anything else your ingenuity may devise. 

BREAKFASTS 

1. —Use non-wheat cereals. Oatmeal, cornmeal, cream of bar¬ 

ley or cream of rice, corn flakes, puffed rice, and others 
give variety. 

2. —Non-wheat pancakes, muffins and biscuits may take the 

place of toast. Use buckwheat, cornmeal, barley and rice 
flour, potato and corn starch. 

3. —Use fruits—bananas and other fresh fruits; and preserved 

and dried fruits may be served either alone or with the 
cereal. Fresh fruits help supply bulk. Dried fruits sup¬ 
ply sugar; use these natural sugars freely. 

4. —Use potatoes whenever possible. Try cornbeef or other 

meat hash with poached eggs. Try fish and potato balls; 
or serve with potatoes creamed or broiled salt fish. 

5. —Use milk freely. Instead of buying cream, remove it 

from the bottle with a Chapin dipper. (There will still 
be some cream in the milk, but even thoroughly skimmed 
milk is nourishing.) 

Various combinations of the above will give all the varie¬ 
ty necessary. 


DINNERS 

Use no breads except non-wheat breads such as corn 
bread, and then only occasionally. 

1.—Substitute various hot starchy foods such as potatoes, 


SUGGESTIONS 


CONSERVATION RECIPES 


rice, sweet potatoes, squash or pumpkin. Dried peas and 
beans supply both fuel and body-building- materials. Rice, 
hulled corn, and hominy will take the place of bread and 
macaroni. 

2. —Vegetables—provide plenty of fresh vegetables if possible. 

Use these freely also in cream soups, and combine them 
with rice or barley in meat broths. Serve popcorn, puffed 
rice, oat or corn meal crackers with the soup, if neces¬ 
sary. 

3. —Salads—Vegetable and Fruit. Serve with vegetable 

salad potato chips or hot French-fried potatoes. With a 
generous fruit salad the dinner may be so planned that 
no dessert will be necessary. 

4. —Use meat, except ham and bacon, until further notice. 

But the freer use of fish, eggs, nuts, and cheese is to be 
commended. 

4.—Use starchy desserts such as rice, tapioca, and cornstarch 
puddings either with or without eggs. Serve these with 
fruits or fruit sauces. Serve custards and junket with 
fruit syrups. 

6.—Use non-wheat cakes, cookies, and pastries. 


SCHOOL LUNCHES 

1. —Use as little bread as possible. Non-wheat muffins and 

biscuits, firm and well baked, may be used for sandwiches. 

2. —Potato chips are desirable. 

3. —Potato salad or artichokes may be folded in lettuce leaves 

and wrapped in waxed paper. 

4:—Popcorn balls, nuts, raisins, oatmeal or other non-wheat 
wafers, war cake, and such candies as chocolate nuts and 
raisins, molasses candy, and fruit pastes will afford suffi¬ 
cient variety. 

5.—Fruits: Bananas, oranges, apples or other fruits in sea¬ 
son. 

A fuller development of these suggestions will be found 
under their appropriate headings. 


6 


CONSERVATION RECIPES 


FOOD GROUPS 


A GUIDE IN THE SELECTION OF FOOD FOR THE 
USE OF HOUSEWIVES IN 
MAKING MENUS 

SUITABLE FOR EVERY DAY IN THE YEAR 

Make sure that all the groups are well represented daily. 
If more variety is desired use one or more foods from each 
group in each meal. (Except for flavor, group 4, sugar, may 
be omitted). Make sure that group 1 and group 2 are both 
present. Groups 3, 4 and 5 are all fuel foods. Let group 3 
furnish the basis. 

Take from all groups but use sparingly the foods in the 
left-hand column. When one food is omitted or decreased in 
quantity, use a substitute from the same group. 


FOOD GROUPS 


GROUP 1 


Fruits and vegetables. Food depended upon for mineral 
matters, vegetable acids, and body-regulating substances. Al¬ 
so supplies bulk. Use liberally in all three meals. Favor 
local products. 


GROUP 2 


Meat and meat substitutes. Protein rich foods. Materials 
for growth and daily repair of tissue. Except in the case of 
milk for children the amount required is not large. 


SAVE 


USE 


Pork 

Ham 

Bacon 

Beef 


Fish, shell fish 

Poultry, game, (rabbit, hare) 

Eggs 

Milk, skim milk. Use milk 


Mutton 
Canned Milk 


wisely and without waste. 
Cheese, cottage cheese 
Dried peas and beans 
Nuts 


FOOD GROUPS 


CONSERVATION RECIPES 


GROUP 3 

Cereals and other starches—Energy-giving foods. 
The most economical fuel foods. 


SAVE 

Wheat, whole wheat, graham 
Rye 

White breads 
Crackers 

Wheat breakfast foods 
Wheat pancake flour 
White flour cakes 
Macaroni 


USE 

Corn, barley, rice, oats 
Hominy, Soy bean products 
Mixed breads and crackers 
Cornstarch, tapioca 
Potatoes, Irish and sweet 


GROUP 4 


Sugar—Fuel and flavor foods. 

SAVE 

Sugar, cane, beet, maple 
Candy 

Sweet drinks 
Iced cakes 


USE 

Molasses, syrups 
Honey 

Preserved fruits 

Jellies, jams 

Use natural sugars— 

Raisins, figs, dates, prunes, 
dried fruits, cocoanut 


GROUP 5 

Fats—Fuel and flavor foods. 


SAVE 

Animal fats— 

Bacon, ham, salt pork, lard 

Butter 

Cream 


USE 

Vegetable fats— 

Olive oil, Corn oil, 
Cottonseed oil, Krisp 
Peanut oil, Cottolene, 
Oleomargarine, Crisco 
Butter on table only 
Fats trimmed from meats 
Drippings 

Top milk for cream 


MRS. HOOVER’S FAVORITE 
WAR PUDDING 

2*4 cups of crumbs. 

*4 teaspoonful of soda. 
y 2 cup chopped suet. 

1 pinch of salt. 

1 egg. 

1 teaspoonful of cinnamon. 

1 pint of milk. 

1 cup of raisins. 

*4 cup of molasses. 

1 pinch of nutmeg. 

Mix as in making a cake. Steam two hours. 
Serve with sauce. 

Mrs. Herbert Hoover 


MRS. MERRITT'S SPECIAL 
BARLEY BISCUITS 

2 cups barley flour. 

4 tsp. baking powder. 

*4 tsp. salt. 

2 tblsp. shortening. 

Milk. 

Sift dry ingredients together, add shortening 
and enough milk to make a soft dough. Bake 
in a moderate oven twenty minutes. 

Mrs. Ralph P. Merritt 




SOUPS 


9 

CONSERVATION RECIPES 


SOUPS 

Mrs. N. C. Robson, Editor. 

All kinds of left over meats may be utilized in making 
soup stock, and an average sized family should always be 
able to have a supply without buying fresh meat. 

Clear soups have very little nutritive value, but are useful 
as an aid to digestion. 

Appetizing soups can be made from left over vetegables, 
and the water in which other vegetables have been cooked, 
and seasoned with tomato, onion, celery, okra, parsley, thyme. 

To color soups brown use caramel, browned flour, onions 
fried brown, kitchen bouquet or beef extract. 

Stock made without bone or gristle will not jelly. 

Thickenings are made with either white, barley or potato 
flour, cornstarch, minute tapioca, rice, or left over cereal. 

The meat which is left after cooking retains the nutritive 
qualities, but must be made palatable by other seasoning as 
the juices have gone into the soup stock. 

Save all gravies for your soup kettle. 

Vegetable soups can be made without milk or meat, and a 
rich flavor imparted by using browned barley flour thicken¬ 
ing. Broken scraps of bone which have been browned may be 
simmered in the vegetable water for additional flavoring. 

Instead of draining asparagus, squash, carrots, corn, pota¬ 
toes, parsnips, turnips, cabbage, celery, cauliflower, onions, 
peas or beans into the sink, drain into a bowl and every 
second day make resulting mixture into clear soup. Add 
water, milk—or both if you have it—a little rice, cooked 
barley or tapioca. Add the water from rice to make thick 
soup. Press the left over vegetables through a colander and 
add to the clear vegetable stock. Serve with popcorn or 
puffed rice. 

Vegetables when used raw as a seasoning give a strong 
flavor, and only a little of each should be used. ' For flavor¬ 
ing soups, sauces, stews, etc., fried vegetables are far superior 
to the raw. 

To prepare them for use, clean and peel or scrape the 
vegetables, then cut them into small pieces and put in a 


10 

CONSERVATION RECIPES 


SOUPS 


saucepan with butter substitute or sweet fat, allowing two 
generous tablespoonfuls of fat to a pint of vegetables. Place 
on the stove and stir until the vegetables become hot. Par¬ 
tially cover the saucepan and cook slowly for half an hour, 
stirring the contents frequently until the fat begins to sepa¬ 
rate from the vegetables. Drain and save the fat for future 
use. Add the vegetables to the dish they are to flavor. 

Chicken fat is excellent as a butter substitute in both 
meat and cream soups. Oleomargarine is also good. 


ITALIAN SOUP 


£ jt 


4 tblsp. olive oil. 

3 tblsp. barley flour. 
\y 2 qts. boiling water. 
1 large potato, 
can tomatoes. 


2 turnips. 

2 carrots. 

2 medium sized onions. 
1 large handful parsley. 
I /2 cup pearl barley. 


Cook oil and flour together until brown; add the boiling 
water. Put turnips, carrots, onions and parsley through the 
fine meat chopper and add. Bring to boiling point and put in 
tomato, potato cut in dice, and barley. When it comes to 
boiling point again add \y 2 quarts boiling water; cover and 
let simmer two hours, seasoning with salt and pepper. This 
soup is even better when re-heated. Mrs. C. L. Stern. 


SPANISH SOUP 

4 cups brown soup stock. 

2 cups tomato pulp. 

1 large green pepper, chopped fine. 

1 medium sized onion, chopped fine. 

4 tblsp. butter substitute. 

5 tblsp. non-wheat flour. 

2 tblsp. freshly grated horseradish. 

y 2 tblsp. Worcestershire sauce. 

y 2 cup hot cooked rice. 

Salt, pepper and cayenne. 

Cook onion and pepper in butter substitute five minutes; 
add flour thickening. Stir until blended and brown, then add 
gradually stock and tomato pulp and simmer twenty minutes. 
Rub through a sieve and season highly with salt, pepper and 
cayenne. Before serving add Worcestershire sauce, horse¬ 
radish and rice. Mrs. F. E. Menefee. 


SOUPS 


11 

CONSERVATION RECIPES 


CHICKEN SOUP WITH RICE S £ j* j* 

1 cup chicken broth. 1 small tsp. cornstarch. 

2 tblsp. boiled rice. 2 egg yolks. 

2 tblsp. chopped parsley. 1 cup milk. 

tsp. chicken fat. 

Melt fat and cornstarch together and add to the broth the 
milk, rice and parsley. When ready to serve add the well- 
beaten yolks of eggs. Season to taste, with salt and pepper. 

Mrs. V. J. Berryhill. 


TOMATO BOUILLON 

4 cups brown soup stock. 
3 cups stewed tomatoes. 
Y\ cup butter substitute. 
Yi cup thickening. 

Y\ cup diced carrot. 

Y\ cup diced celery. 


10 pepper corns. 

4 cloves. 

2 tblsp. chopped onion. 

3 sprigs thyme. 

Salt and pepper. 

Bit of bay leaf. 


Cook carrots, celery and onion in the butter substitute for 
five minutes; add thickening, pepper corns, bay leaf, cloves 
and thyme and cook three minutes; add tomatoes, cover and 
simmer for one hour. Rub through a strainer; add hot 
stock and season with pepper and salt. 


BEAN SOUP 




1 cup dried beans, any kind. 
Y\. cup oil. 

Ya cup onion. 

1 clove garlic. 


1 sprig of parsley. 

1 piece of celery. 

1 cup canned tomatoes. 


Soak the beans over night. Boil until tender. Many 
cooks put the beans to cook in cold water with a pinch of 
soda. When they come to a boil pour off this water and add 
fresh. Chop the onion, garlic, parsley, and celery fine and put 
them to fry in the oil with salt and a generous amount of 
pepper. When the vegetables are a delicate brown, add to 
them two cups of the broth from the beans and the. tomatoes. 
Let it boil a moment and pour the mixture into the kettle of 
beans from which some of the water has been drained, if 
they are very liquid. This soup may be served as it is or 
with cheese if preferred. Add the cheese just before serving. 


12 

CONSERVATION RECIPES 


SOUPS 


LIMA BEAN PURREE 

1 cup Lima beans. 
Butter substitute. 

Milk. 


g & j * 


Pepper. 

Salt. 


One cup dried Lima beans soaked over night. In the 
morning drain the beans; cover with fresh water and cook 
slowly until tender, keeping covered with water. Let water 
partly evaporate, press through a sieve; add salt, butter, 
pepper and milk to make the desired consistency. 

ONION SOUP * * * ■* 

4 or 5 onions. 1 egg. 

1 pt. soup stock. Grated cheese. 

1 cup top milk. 

Slice and fry onions until golden brown. Season well and 
simmer half an hour in stock. Add the top milk and one egg, 
lightly beaten. Cook one minute and serve with grated 
cheese. Bohemian Club. 

FRENCH ONION SOUP * * * 

4 large onions. 

4 tblsp of vegetable oil or meat drippings. 

Y\ lb. Swiss or American cheese, grated. 

1 qt. to 3 pts. soup stock or boiling water. 

Peel the onions and slice very thin. Fry them slowly in 
the fat until they are a uniform brown, using a kettle deep 
enough to hold the water afterwards. When, the onions are 
thoroughly fried add the hot water, cover and let simmer at 
least three-quarters of an hour, seasoning to taste. The 
onions will make a clear brown liquor without the use of any 
meat stock, but soup stock may be used instead of water, or 
beef extract or buillon cubes may be added to the water if a 
meat stock is preferred. 

CREAM BOUILLON BISQUE J* ^ 

4 bouillon cubes. 4 tblsp. catsup. 


4 cups boiling milk. 


1 tblsp. non-wheat flour. 


Dissolve bouillon cubes in hot milk, add catsup and 
thicken with flour dissolved in a little water. 

Mrs. George W. Corner. 


SOUPS 


13 

CONSERVATION RECIPES 


TURKEY BONE SOUP 


& £ £ & 


Bones from roast turkey. 2 qts. hot water. 

3 or 4 stalks of celery. 2 potatoes. 

2 onions. Salt and pepper. 

1 cup top milk. 

Break the bones of a roasted turkey apart after it has been 
served and with meat and dressing still adhering to them, put' 
into a soup kettle with the hot water, celery, potatoes and 
onions cut up fine. Season and let it boil slowly, but con¬ 
stantly for two or three hours; then take out the bones. Skim' 
off the fat, strain through a colander and return to the kettle. 
This is improved by adding a cup of top milk just before 
sending to the table. Mrs. Lewis A. Hicks. 


CREAM OF CHICKEN SOUP 


S & ■£ 


1 pt. chicken broth. 1 tsp. non-wheat flour. 

1 pt. milk. 2 egg yolks. 

1 tblsp. butter substitute. Pepper and salt. 

Add the milk to the chicken broth, the butter substitute 
into which the flour has been rubbed and salt and pepper to 
taste. Bring to boiling point and just before removing from 
the fire, add the beaten yolks of the eggs. A few heads of 
boiled asparagus gives it a very good flavor. 

Mrs. Lewis A. Hicks. 


BOSTON SOUP 

2 cups cold baked beans. 
2 stalks celery. 

1 small onion. 

1 qt. cold water. 


& & jt 

1 cup stewed tomatoes. 

1 tblsp. non-wheat flour. 

1 tblsp. oleomargarine. 

Salt and pepper. 


Cut celery in small pieces, slice onion; add beans and 
water and allow to simmer half an hour. Rub through a 
sieve; add strained tomato, oleomargarine and flour rubbed 
together, and cook until of desired thickness. Season to taste. 

Mrs. George W. Corner. 


BELLEVUE BOUILLON 

Clam broth. Celery salt. 

Chicken broth. Whipped cream. 

Mix equal quantities of boiling clam broth and chicken 
broth. Season with celery salt and serve in cups with a little 
whipped cream on each. Mrs. F. P. Nutting. 


14 

CONSERVATION RECIPES 


SOUPS 


MILK SOUP 

1 pt. water. 

1 pt. milk. 

2 cups of vegetable, any kind. 
1 small onion. 


& & & jt 

2 tblsp. cornstarch. 

2 tblsp. butter. 

Salt and pepper. 


Milk soups are both appetizing and nutritious. The basis 
•of all is milk, thickened and seasoned by the addition of veg¬ 
etables boiled, and pressed through a sieve. 

Milk soup with thickening of cornstarch, potato starch, 
barley flour or arrow root and vegetable pulp should be 
usually of the consistency of cream. 

More of the pulp of the vegetable put through a coarse 
sieve, with a little water or milk makes a paste which is called 
a puree. 

Chowder contains fish, pork, potatoes and sometimes other 
vegetables, with a foundation of milk. 

Left over vegetables that have been cooked in white 
cream sauce or mashed potato with a little onion may easily 
'be made into a good soup by adding some skim milk. 

Mrs. N. C. Robson. 


ASPARAGUS SOUP 


jt -jt jt 


1 tblsp. minced onion. 

1 tblsp. minced parsley. 

1 tblsp. butter substitute. 
Bit of bay leaf. 


1 bunch asparagus. 

3 tblsp. rice. 

y 2 cup top milk. 

1 egg yolk. 

3 cups chicken stock. 

Wash asparagus thoroughly and cut off tips. Cook tips 
in boiling salted water until tender. Cut the stalks in small 
pieces, add them to the stock together with the bay leaf, rice, 
onion and parsley, which should be fried in butter. Simmer 
for forty-five minutes. Rub through a sieve, add cream and 
asparagus tips, season as necessary with salt and pepper and 
pour on the beaten egg yolk. Chopped blanched almonds may 
be added. 


PEANUT SOUP NO. I * * # # 

1 qt. milk. 1 slice onion. 

6 tblsp. peanut butter. 2 tblsp. non-wheat flour. 

Scald milk and onion; mix the flour and peanut butter; 
add to the milk and cook fifteen minutes. Season to taste. 

Mrs. Leonard Bacon. 


SOUPS 


15 

CONSERVATION RECIPES 


PEANUT SOUP NO. II # J* * & 

H cup skimmed milk. 1 tblsp. peanut butter.. 

Salt. 

Heat milk in double boiler, then pour very slowly over 
peanut butter in a bowl, creaming the mixture to remove all 
lumps. Return to double boiler and cook until thickened. 
Season with salt. Serve with popcorn or croutons. This 
makes one serving. Prof. Jaffa. 


CREAM OF CORN SOUP j* 

1 can corn. 

1 pt. cold water. 

2 tblsp. chopped onion. 

J4 tsp. celery salt. 

1 pt. scalded milk. 

Cook the corn with the water twenty minutes. Rub 

through a sieve and add the scalded milk. Cook the chopped 
onion in the butter substitute for five minutes. Add the 
white corn flour, salt, celery salt and pepper, then the corn 
mixture, and cook for about six minutes. Strain, add chop¬ 
ped red peppers and serve very hot with buttered popcorn. 


1 tblsp. canned red peppers. 
4 tblsp. butter substitute. 

3 tblsp. white corn flour. 

1J4 tsp. salt. 

tsp. red pepper. 


CREAM OF POTATO SOUP * & 

2 medium sized potatoes. 1 tblsp. butter substitute. 

1 pint milk and potato water. J4 tsp. salt. 

2 tsp. grated onion. 2 tsp. chopped parsley. 

*4 tsp. celery salt. 

Wash, pare and slice the potatoes. Cook in sufficient 
boiling water to cover, until tender. Drain the liquid into 
pint measure, and mash the potatoes. Add milk to fill the 
measure, and turn into the mashed potatoes. Boil a few 
minutes. Season and add the chopped parsley just before 
serving. 


MILK AND CHEESE SOUP * * * * 

3 cups milk, or part milk and part stock. 

1 ]/ 2 tblsp. cornstarch. 

1 cup grated cheese. 

Salt and paprika. 

Thicken milk with cornstarch in a double boiler. When 
ready to serve add the cheese and seasoning. 


16 

CONSERVATION RECIPES 


SOUPS 


AN ALL-VEGETABLE SOUP * * * * 

Select three or four kinds of vegetables. Shred or chop 
coarsely cabbage or greens and slice or cut in cubes the root 
vegetables. Put them over the fire with a small quantity of 
cooking oil or butter substitute. Then add broth and cook 
until the vegetables are very tender. 

In this, as in other recipes, water may be used instead of 
broth if the latter is not available and bouillon cubes or beef 
extract added just as the hot soup is removed from the fire. 

This can be made from any left-over vegetables and 
gravy from stews, etc. Mash and strain the vegetables; sea¬ 
son, heat and just before serving, add a little top milk. 

VEGETABLE SOUP WITHOUT MEAT # J* 

Many kinds of vegetables may be used for this soup; 
carrots, celery, cabbage, turnips, onions, potatoes, spinach, 
the outside leaves of lettuce, or greens of any variety. 

3 turnips. 1 clove garlic. 

3 carrots. 2 stalks parsley. 

3 onions. 3 qts. water. 

1 bunch celery. Rice. 

3 leeks, cut small. Salt, pepper, nutmeg. 

CREAM OF VEGETABLE SOUP * * * 

Scrape and slice turnips, carrots and onions, fry with a 
little butter substitute a light yellow. Add celery and leeks, 
cook six minutes, add garlic and seasoning. Cover with 3 
quarts of water. Simmer three hours; strain and add rice. 

DRIED GREEN PEA SOUP * J» * Jt 

2 cups dried green peas. J4 tsp. white pepper. 

2 tblsp. butter substitute. 1 tblsp. parsley. 

2 tblsp. onion. 1 tsp. thyme. 

1 tblsp. salt. Pinch of paprika. 

Wash and soak peas for twenty-four hours; drain, add 
three quarts boiling water and simmer until tender. Mash 
through strainer and return to the fire. Brown finely cut 
onion in butter substitute until tender and then add to 
strained peas. Add salt, pepper, parsley, thyme and paprika. 

Mrs. F. E. Menefee. 


SOUPS 


17 

CONSERVATION RECIPES 


TOMATO SOUP 

1 can tomatoes. 

1 qt. sweet milk. 

1 tblsp. rice flour. 


1 tblsp. butter substitute. 
Yz tsp. soda. 

Salt, pepper. 


Stew tomatoes; add to them one-third teaspoonful of soda. 
Have milk hot, thicken with rice flour and butter, then add 
the hot strained tomatoes. Serve hot. 


Mrs. J. B. Keister. 


CREAM OF TOMATO SOUP 


& & £ & 


y 2 can tomatoes, or 
1 lb. fresh tomatoes. 

1 tblsp. chopped onions. 

1 tblsp. butter substitute. 
Y\ tsp. soda. 


1 pt. milk. 

1 tblesp. non-wheat flour. 
1 pt. boiling water. 

Salt, pepper, sugar. 


Heat the milk in the double boiler and thicken with but¬ 
ter and flour. Cook tomatoes and onion, sugar, salt and pep¬ 
per in the water. Just before serving, add the soda to the 
tomato, strain into the milk and serve immediately. 


CREAM OF BARLEY SOUP jt jt jt jt 

1 tblsp. chicken or other fat. 3 cups white stock. 

1 cup milk. 1 tblsp. cornstarch. 

1 cup water. Salt and pepper. 

Yz cup pearl barley. 

Put fat in saucepan; when melted add cornstarch and cook 
three minutes. Add barley and cook slowly two minutes, 
stirring constantly. Add milk and water and simmer one 
hour. Rub through a sieve, add stock which may be made 
from the bones of a chicken. 


MOCK OYSTER OR SALSIFY SOUP * * * * 

1 doz. salsify roots. 1 pt. milk. 

1 qt. cold water. 14 cup top milk. 

2 tblsp. salt codfish, shredded. Salt and pepper. 

2 tblsp. butter substitute. 

Scrape salsify and cut in thin slices. Drop at once into 
cold water and boil forty minutes; add the codfish and butter 
and cook eight minutes. Just before serving add the cream 
and milk. Season to taste with salt and pepper and serve at 
once. 


18 

CONSERVATION RECIPES 


SOUPS 


OYSTER STEW 

Oysters. 

Milk. 

Butter. 


& & & & 

Cornstarch. 

Salt and pepper. 


Heat milk in a double boiler. Heat oysters in their liquor 
and water, until the edges begin to curl. Skim until quite 
clear. Season and add to the hot milk. Thicken with corn¬ 
starch. Butter, salt and pepper to taste. 


CREAM OF CRAB SOUP * * * 

2 qts. milk. 2 eggs. 

1 large crab picked into small pieces. 2 tblsp. butter subst 
1 small onion. 2 tblsp. cornstarch. 

Pepper, salt, cayenne. Chopped parsley. 

Put all of these, except eggs, into the milk and let it come 
to the boiling point. Cook half an hour. Just before serving 
add 2 w r ell-beaten eggs. 

& & & 


1 qt. skim milk. 
Cornstarch. 
Pepper and salt. 


CLAM CHOWDER 

3 large potatoes, cooked. 

2 good sized onions. 

1 can minced clams. 

2 tblsp. oleomargarine. 

Slice the onions fine and brown them with the potatoes, 

cubed, in the butter substitute. Add the milk and seasoning. 
Skim the fat from the top, combine with a little cornstarch as 
for cream gravy, and stir into the milk. When thoroughly 
cooked add the minced clams. 


S & <£ & 

Yz cup milk. 

1 tsp. salt. 

1 qt. water. 

1 large onion. 


NUT CHOWDER 

2 medium sized potatoes. 

2 tblsp. mixed nut meats. 

Fresh or canned tomatoes. 

1 dessert spoon peanut butter. 

1 tblsp. butter substitute or cooking oil. 

Cut the potatoes and onions into thin slices but do not 
chop them. Cut the tomatoes into small pieces. Dissolve the 
peanut butter in the milk. Put all these ingredients into 
water, and simmer until the potatoes and onions are tender. 
Just before serving add the salt, butter and nut meats. 

Mrs. F. P. Nutting. 


SOUPS 


19 

CONSERVATION RECIPES 


DRIED FISH CHOWDER * * * 

Yz lb. salt fish. 1 small chopped onion. 

4 cups potatoes, cut in small pieces. 4 cups skimmed milk. 

2 ounces salt pork. 1 tblsp. cornstarch. 

Pick over and shred the fish, holding it under lukewarm 
water. Let it soak while the other ingredients are being pre¬ 
pared. Cut the pork in small pieces and fry with the onion 
until brown. Add the potatoes and cover with water and 
cook until the potatoes are soft. Add the milk, thickened 
with the cornstarch, the fish and reheat. Salt if necessary. 


FRESH PEA SOUP 


^ 


1 qt. green fresh peas. 2 tblsp. butter subst. 

1 qt. water. 2 tblsp. non-wheat flour. 

1 qt. milk. 1 tsp. salt. 

34 tsp. pepper. 

Boil peas until tender or use left over peas and water in 
which they were cooked. Make white sauce and rub peas 
into it through a coarse sieve. 


CAULIFLOWER SOUP 


& & jt 


2 tblsp. butter substitute. 134 cups cauliflower liquor. 
1 tblsp. cornstarch. Y CU P cauliflower puree. 

iy 2 cups milk. Salt, paprika. 

Cook cauliflower in boiling water and save the liquor. 
Rub cauliflower through sieve. Make a white sauce of the 
butter substitute, cornstarch, milk and seasonings. Add cauli¬ 
flower liquor and puree just before serving. 


PUREE OF CELERY ROOT ^ * 

1 qt. celery root, cut in dice. 1 tsp. salt. 

1 tblsp. flour. 1 cup stock or cream. 

2 tblsp. butter. 

Cook the celery root thirty minutes in boiling water, rinse 
in cold water then press through a sieve. Put the butter into 
a sauce pan. Heat and add the flour and stir until smooth 
and frothy. Then add the strained celery root and cook five 
minutes longer. If the puree seems dry, add more stock or 
cream. It should be served very hot. 


20 

CONSERVATION RECIPES 


SOUPS 


CORN CHOWDER NO. I £ # # S 

1 can corn. 1 tblsp. butter substitute. 

1 pt. milk. 1 tblsp. white corn flour. 

2 medium sized onions, diced. Salt and pepper. 

3 medium sized potatoes, diced. 

Cook potatoes and onions until tender, add corn. Cook 
ten minutes; then add milk, flour, butter, salt and pepper. 
Serve hot. Mrs. J. B. Keister. 


4 cups scalded milk. 
3 cups boiling water. 
Salt and pepper. 


CORN CHOWDER NO. II * * 

1 can corn. 

Yz cup of oil. 

y 2 cup onion, sliced. 

4 cups potatoes, y 2 -inch slices. 

Heat oil, add onion, cook until yellow; strain into stew 
pan. Parboil potatoes five minutes in boiling water, add corn 
and milk which have been heated and cook until potatoes are 
soft. 


PEAPOD SOUP 

Pea pods. 

Milk or cream. 

Wash the pods thoroughly, 
add a little salt. Boil half an 
Strain and add one cup of milk 
ing. Boil five minutes. 


S & & -jt 

Flour. 

Salt. 

Cover with cold water and 
hour for one pound of pods, 
or cream and a little thicken- 


SALADS 


21 

CONSERVATION RECIPES 


SALADS 

Mrs. F. C. Torrey, Editor. 

GENERAL SUGGESTIONS 

All fish and meat salads are improved by marinating. 

A good oil for salad is made from equal proportions of 
olive oil and corn or cottonseed oil. 

The secret of good French dressing is making a thorough 
emulsion of the oil and vinegar. 

French dressing is much improved by the addition of a 
little Roquefort cheese, thoroughly incorporated. 

When mayonnaise curdles, put a tablespoon of cold water 
in a clean bowl and add mayonnaise very gradually. 

Mayonnaise sometimes curdles because the oil is too cold. 
Oil should then be warmed by standing in hot water. 

Grated cucumber added to mayonnaise greatly improves it. 

Never mix mayonnaise with meat or fish until ready to 
serve. Use the greater part to spread over the top. 

A clove of garlic left in the vinegar bottle gives a good 
flavor. 

Tarragon leaves added to cider vinegar and left for twenty 
days produces a superior vinegar for salad. 

Vinegar is improved by boiling a few minutes with a little 
brown sugar. 

Paprika should be spread in the sun three days to bring 
out its true flavor. 

Whole pepper ground in a small hand mill gives a pung¬ 
ency wholly lacking in commercial pepper. 

Lettuce can be quickly dried without bruising by using 
paper toweling. 

Mix canned or cooked left over vegetables with French 
dressing and set in a cold place for one hour. If several kinds 
are used combine just before serving. 


22 

CONSERVATION RECIPES 


SALADS 


SALAD DRESSINGS 

FRENCH DRESSING 

Salt, oil. Garlic. 

Tabasco sauce. Water. 

Vinegar or lemon juice. 

Rub the bottom of bowl with cut clove of garlic. Put in 
y 2 teaspoon salt, a dash of Tabasco sauce and a piece of ice 
or 1 tablespoon cold water. Stir, remove ice, add 3 table¬ 
spoons oil and y 2 tablespoon vinegar or lemon juice. Mix 
well, pour over salad, toss and serve. 

ENGLISH DRESSING * * * * 

To a French dressing add teaspoon mustard. 

ITALIAN DRESSING * * * * 

To a French dressing add a little tomato catsup. 

EAST INDIAN DRESSING # 

To a French dressing add J4 teaspoon curry, a dash of 

cayenne and half a teaspoon onion juice, using lemon juice 
instead of vinegar. 

RUSSIAN DRESSING NO. I 

To French dressing made with both lemon juice and 
vinegar, add minced green peppers and parsley, chili sauce, 
Worcestershire sauce and mustard. 

RUSSIAN DRESSING NO. II S £ S S 

Mayonnaise. Chives. 

Pimientos. Chili sauce. 

THOUSAND ISLAND DRESSING * * * 

y 2 cup mayonnaise. 1 tblsp. tomato catsup. 

1 egg white, or 1 tblsp. Chili sauce. 

y 2 cup whipped cream. 

Beat the catsup and Chili sauce into the mayonnaise and 
add the well beaten white of egg last. Mrs. Dolan. 

This recipe may be varied by adding hard-boiled eggs, 
pressed through a sieve, chopped beets or other vegetables. 
Serve with heads of lettuce. 


SALADS 


23 

CONSERVATION RECIPES 


VEGETABLE SALAD DRESSING * 

Y* cup sour cream, whipped. 1 tsp. minced parsley. 

Yz cup mayonnaise. cup grated horseradish. 

Y* cup coarsely chopped walnuts. 

Combine in order given. 

QUICK MAYONNAISE * jt a* S 

1 egg, white and yolk. 1 tsp. mustard. 

1 tblsp. vinegar. 1 tblsp. oil. 

1 tsp. salt. Paprika. 

Beat all together thoroughly with egg beater before adding 
more oil. Then it may be added two or three tablespoons 
full at a time. Oil must not be too cold. 

Mrs. G. M. Stratton. 


WAR TIME MAYONNAISE & £ & & 

To four or five tablespoonsfull of cream sauce, made of 
cornstarch and milk, add (when cold) egg, oil, etc., as for 
Quick Mayonnaise, and proceed in the same way. This saves 
about half the quantity of oil. Mrs. Homer Norris. 


BOILED SALAD DRESSING 


v *£ 


1 tsp. dry mustard. 2 eggs. 

1 tsp. salt. cup sour cream. 

Butter substitute size of walnut. *4 cup vinegar. 

Rub first four ingredients together until smooth. Beat 
eggs, add cream and vinegar. Cook in double boiler until 
thick. 


SAUCE TARTARE «•* * * 

Yz cup oil. Y* tblsp. finely chopped cap- 

2 eggs, yolks only. ers, pickles, olives, parsley 

Yi tsp. salt. and chives. 

1 Y% tblsp. vinegar. Dash of cayenne. 

Y tsp. mustard. 

Mix mustard, salt, and cayenne, add egg yolks and when 
well mixed, add Y* tablespoon vinegar. Add oil gradually 
and as mixture thickens add remainder of the vinegar. Just 
before serving stir in the other ingredients. 

This sauce may also be made by adding the finely chop¬ 
ped ingredients to any mayonnaise. 


24 

CONSERVATION RECIPES 


SALADS 


MAYONNAISE WITHOUT OIL £ £ S * 

3 eggs. y 2 cup hot water. 

y 2 cup vinegar. 1 tsp. dry mustard, salt. 

Beat eggs well. Add vinegar, hot water and seasoning 
and cook until thick—preferably in a double boiler. Espe¬ 
cially good served with fish. Mrs. A. F. Lange. 


SALADS 


ORANGE SALAD 


<£ jt & 


Oranges. Salt. 

Lettuce. Sugar. 

Oil. Paprika. 

Vinegar. 

Separate oranges in sections, removing all the skin that 
divides them. Take 4 tablespoons powdered sugar, pinch of 
salt and enough paprika to make it pink. Beat in well 8 
tablespoons oil and 1 tablespoon tarragon vinegar and I 
plain vinegar. Mix thoroughly and pour over oranges. 


CHEESE AND TOMATO SALAD # # 

Tomatoes. Lettuce. 

Cheese. Olives. 

Mayonnaise. 

Slice peeled tomatoes, cover with grated cheese, add chop¬ 
ped olives and mayonnaise. Serve on lettuce leaves. 


BANANA SALAD 

Bananas. 

Mayonnaise. 

Cut bananas in half, 
nuts, chopped very fine, 
ing on lettuce leaves. 


jt jt jt 

Nuts. 

Lettuce. 

Roll them in mayonnaise and then in 
Serve individually, y 2 banana stand- 
Mrs. Putnam. 


STUFFED TOMATO SALAD * * S & 

Cabbage. Tomatoes. 

Celery. Lettuce. 

Onions. Mayonnaise. 

Green peppers. 

. Use equal parts of vegetables to stuff tomatoes. Serve 
with mayonnaise on lettuce leaves. 


SALADS 


25 

CONSERVATION RECIPES 


COMBINATION SALAD 


& & & & 


Celery. 

Cucumber. 

Apple. 

Tomato. 

Onion. 


Radish. 

Green pepper. 
French dressing. 
Lettuce. 


Use equal portions of celery, cucumber, apple and tomato 
cut in pieces. Add a little chopped onion, radish and green 
pepper. Serve with French dressing on lettuce. 


ARTICHOKE SALAD * * * * 

3 cold artichokes. 1 tblsp. French dressing. 

4 small tomatoes. Lettuce. 

2 tblsp. mayonnaise. 

Slice the hearts and tender leaves of the artichokes, add 
sliced tomatoes and French dressing. When ready to serve 
place on lettuce leaves and garnish with mayonnaise. 

CARROT SALAD S & S S 

1 bunch French carrots. Ripe olives. 

1 cup celery. Mayonnaise. 

Yi cup nut meats. 

Scrape and grind raw carrots. Add cut celery, nuts, 
olives and mayonnaise. Nuts and olives may be omitted if 
desired. Serve on crisp lettuce leaves. 

PRUNE SALAD 

Cooked prunes, stoned. Chopped walnuts. 

Lemon juice. Lettuce. 

Mayonnaise. 

Arrange prunes on lettuce leaves. Sprinkle them with 
lemon juice. Place mayonnaise on top. Sprinkle with chop¬ 
ped nuts. Miss Schwab. 


SALMON SALAD 

1 cup salmon. 

4 boiled potatoes. 

2 dill pickles, chopped. 

6 hard boiled eggs. 

Mix ingredients, adding eggs last, 
before serving. 


jt & & & 


Celery. 

Onion. 

Mayonnaise. 

Lettuce. 


Let stand a few hours 


26 

CONSERVATION RECIPES 


SALADS 


STRING BEAN SALAD 


3 3 3 3 


Lettuce. 1 

Beans. 2 

Chopped onion. 2 

2 tblsp. mayonnaise. 

Mix all together in a salad 


tblsp. vinegar. 

tblsp. Worcestershire sauce, 
tblsp. tomato catsup. 

bowl. Toss and serve. 

Mrs. J. Salzberger. 


COLD SLAW 


3 3 3 3 


1 tsp. cornstarch. 
1 tsp. sugar. 

1 tsp. oil. 

1 tsp. mustard. 

1 tsp. salt. 


1 egg. 

y 2 cup vinegar. 
1 cup water. 
Cabbage. 


Use a little of the water with the cornstarch to make a 
paste and a little vinegar to moisten the mustard. Beat egg 
thoroughly. Mix these ingredients together with the rest of 
the water and vinegar, the oil and the seasoning, and cook in 
double boiler until thick as cream. Serve on finely cut cab¬ 
bage. 


POTATO AND CUCUMBER SALAD 

Potatoes. Mayonnaise. 

Cucumber. Lettuce. 

Onion juice. 

To cold boiled potatoes cut in dice, add one-half their 
bulk of diced cucumbers. Mix with mayonnaise to which is 
added onion juice to taste. 


PERFECTION SALAD 


3 3 3 3 


1 envelope gelatine. 
y 2 cup cold water. 
y 2 cup vinegar. 

1 pt. boiling water. 
1 tsp. salt. 
Mayonnaise. 


1 cup finely shredded cabbage. 
Juice of 1 lemon. 

y 2 cup sugar. 

2 cups finely cut celery. 

54 can pimientos, cut in strips. 
Lettuce. 


Soak the gelatine in the cold water; add the boiling water. 
When cool add the seasoning and when beginning to set, 
stir in the vegetables. Serve with mayonnaise on lettuce 
leaves. Mrs. F. C. Torrey. 


SALADS 


27 

CONSERVATION RECIPES 


VIENNESE SALAD £ £ £ & 

Cucumbers. y 2 pt sour cream. 

Lettuce. 1 tblsp. lemon juice or taragon vinegar. 

Salt. 1 scant tsp. powdered sugar. 

Beat cream until stiff. Add the other ingredients. Serve 
on sliced cucumbers on lettuce leaves. 


PALACE GRILL SALAD * * ** * 

Celery. Green pepper. 

Pineapple. Whipped cream. 

Pimiento. 

3 hearts of celery cut Julienne; add pineapple and pimi- 
entos cut in dice. Use a little whipped cream in the mayon¬ 
naise. Sprinkle some finely chopped green peppers on top 
and serve very cold. Danvillier. 


TOMATO JELLY SALAD 

24 box gelatine. 2 cloves. 

y 2 cup cold water. 

1 can tomatoes. 

1 small onion. 

1 stalk celery. 

1 bay leaf. 


jt & 3 S 


1 tsp. salt. 

1 tsp. Worcestershire sauce. 

2 tblsp. tarragon vinegar. 
Mayonnaise. 

Lettuce. 

Soak the gelatine. Simmer all other ingredients, except 
vinegar, for ten minutes. Add gelatine; strain into molds. 
Serve with mayonnaise on lettuce. Mrs. T. M. Putnam. 


MOLDED FRUIT SALAD 

1 envelope gelatine. 
y 2 cup cold water. 

1 y 2 cups boiling water. 
y 2 cup lemon juice. 

J4 cup sugar. 
Strawberries. 


Jt 

Seedless grapes. 
Sliced bananas. 
Oranges. 

Mint. 

Lettuce. 


Dissolve gelatine in the cold water; add the boiling water, 
lemon juice and sugar. Dip a mold in cold water, pour in 
one inch deep of gelatine. When set, add a layer of fruit and 
jelly alternately, reserving the oranges and mint for the last 
layer. Serve with Thousand Island dressing. 

Mrs. M. Dolan. 


28 

CONSERVATION RECIPES 


SALADS 


MACEDOINE SALAD ■* * * 

2 cups cauliflower. 1 cup carrots. 

2 cups peas. 1 cup celery. 

Marinate separately in French dressing cold cooked cauli¬ 
flower, peas, and carrots, cut in small cubes, and stalks of 
celery cut in pieces. Mix separately in cooked dressing. 
Other vegetables may be used. 

PINEAPPLE AND CHEESE SALAD * * * 

Pineapple. Lettuce. 

Cottage cheese. French dressing. 

Currant jelly. 

Divide each ring of pineapple in segments but keep in 
circular shape. Rub a cream cheese through a colander and 
fill the hole in the pineapple. Drop a teaspoon of currant 
jelly on each mound of cheese. Garnish with lettuce and 
serve with French dressing made with lemon juice instead 
of vinegar. Mrs. W. R. Thorsen. 


CHEESE AND PEA SALAD * * * * 

Peas. Lettuce. 

Sweet pickles. Mayonnaise. 

Cream cheese. Red pepper. 

One can peas, rinsed and drained, J4 the amount sweet 
pickles chopped, 1 cup cream cheese cut in dice. Sprinkle 
lightly with red pepper, arrange on lettuce leaves and serve 
with mayonnaise. Mrs. Herbert Jones. 


CRAB LOUIS 

Crab. 
Lettuce. 
Mayonnaise. 
Chili sauce. 
Chow-chow. 


<£ & & 

Worcestershire sauce. 
Tomato. 

Parsley. 

Shallots. 


Take meat of crab in large pieces and dress with the fol- 
following: One-third mayonnaise, two-thirds Chili sauce, 
small quantity chopped chow-chow, a little Worcestershire 
sauce, minced parsley and shallots, tarragon, salt and pepper. 
Garnish with thin slices of tomato. Solari. 


(Any firm fleshed fish may be used instead of crab. Fish 
should be first marinated.—Ed.) 


SALADS 


29 

CONSERVATION RECIPES 


HARVARD SALAD * * * * 

Cucumber. Mayonnaise. 

Celery. Tomatoes. 

Nuts. Lettuce. 

Red and green peppers. 

Mix small cubes of cucumber and celery. Add half the 
amount of nut meats broken in bits and one-third the amount 
of finely cut red and green peppers. Serve with mayonnaise 
on thick slices of tomato. 


POTATO SALAD * * 

1 cup cold potato, sliced thin. Lettuce. 

1 cup celery. Mayonnaise. 

1 cup walnuts. 

Mix thoroughly with mayonnaise made with lemon juice. 
Serve on lettuce, garnish with celery tops. 

Mrs. C. C. Kinney. 

(The potatoes may stand for an hour in a little lemon 
juice if preferred.—Ed.) 


JELLY CELERY SALAD 

2 tblsp. gelatine. 

Yz cup cold water. 

5 tblsp. lemon juice. 

% cup sugar. 
y 2 tblsp. horseradish. 

Soak gelatine and dissolve in the boiling water. Add 
other ingredients; color green. When the mixture begins to 
thicken, add 1 cup chopped celery. Serve with mayonnaise 
or Russian dressing on lettuce leaves. 


& & £ jt 

1 cup chopped celery. 
Mayonnaise. 

Lettuce. 

Salt, cayenne pepper. 


CHICKEN SALAD 

Chicken. Hard boiled eggs. 

Celery. Mayonnaise. 

Olives. Lettuce. 

Put chicken into boiling, salted water. Cover and simmer 
until tender. Let it cool in the water in which it has boiled. 
Cut the meat into pieces and add as much celery. Marinate. 
Add sliced olives and yolks of 2 hard boiled eggs to mayon¬ 
naise. Mix some of the mayonnaise with the salad and pour 
the remainder over the top. Serves ten persons. 


30 

CONSERVATION RECIPES 


SALADS 


NORMANDY SALAD ^ * * 

1 can peas. Mayonnaise. 

y 2 lb. walnuts. Lettuce. 

Stew peas gently in their own liquor, with salt, pepper 
and pinch of sugar. When the peas absorb all the liquor, 
allow them to cool. Chop the nuts and mix with the peas. 
Pour mayonnaise over all and serve on lettuce. 


CELERY SALAD * * * * 

Boil large, firm stalks of fresh celery in chicken broth, 
or let them cook with the chicken. The stalks should be 
about three inches long. When very cold serve on lettuce 
leaves with French dressing and finely minced parsley. This 
is an attractive and delicious salad. Whole pepper ground 
over the top gives an additional flavor. 


JELLIED WALDORF SALAD 


jt jt j* & 


1 cup celery, shredded. 
y 2 cup nut meats, chopped. 
Lettuce. 

Pimolas. 

Mayonnaise. 


y 2 package gelatine. 
y 2 cup cold water. 

1 cup boiling water. 

24 cup sugar. 

24 cup lemon juice. 

2 cups apples, chopped. 

Soak gelatine; add the boiling water, sugar and lemon 

juice. When it begins to set add the other ingredients. 
Serve on lettuce; garnish with sliced pimolas and mayonnaise. 

Mrs. H. R. Kelly. 


CRAB AND TOMATO SALAD & * * * 

1 cup crab. Mayonnaise. 

2 /z cup celery. Lettuce. 

6 small tomatoes, peeled and quartered. 

Arrange on a platter and serve with mayonnaise. 


STUFFED TOMATO SALAD * 

Tomatoes. Artichoke hearts. 

Celery root. Lettuce. 

Thousand Island dressing. 

Peel large tomatoes, cut with a sharp knife to form six 
points. Scoop out the center and fill with well cooked celery 
root and the hearts of artichokes. Mrs. M. Dolan. 


SALADS 


31 

CONSERVATION RECIPES 


GRAPEFRUIT AND POMEGRANATE SALAD 

4 grapefruit. 1 cup French dressing. 

2 pomegranates. 2 tblsp. sugar. 

4 tblsp. grated Roquefort cheese. 

Peel grapefruit, remove all fibre and seeds. Marinate for 
two hours in the French dressing, to which the sugar has 
been added. Place on crisp leaves of lettuce, sprinkle with 
Roquefort cheese. Add seeds of pomegranates. (An attrac¬ 
tive holiday salad). Mrs. Douglas W. Ross. 


MIXED FRUIT SALAD * * * 

2 tblsp. gelatine. 

Y cup lemon juice. 

1 cup ginger ale. 

Yz cup apples. 

Yz cup boiling water. 

2 tblsp. sugar. 

Soak the gelatine in a little cold water; dissolve in boiling 
water and add lemon juice, ginger ale, sugar and a little salt. 
Skin and halve the grapes, add celery in crisp shreds, chop¬ 
ped apple and diced pineapple. Serve with mayonnaise on 
lettuce leaves. 


1 cup white grapes. 

Yz cup celery. 

4 tblsp. diced pineapple. 
Mayonnaise. 

Salt. 


BRAZILIAN SALAD # £ S £ 

2 bunches water-cress. Seasoning. 

20 stuffed olives. French dressing. 

1 very small onion. 

Mince the onion, cut the olives into rings, break the 
water-cress, season. Add the French dressing the last minute, 
toss and serve. 

CUCUMBER AND PINEAPPLE SALAD * & * 

Y cup chopped cucumber. y 2 tsp. salt. 

y 2 cup grated pineapple. Green coloring. 

y 2 pint water. Mayonnaise. 

y 2 envelope gelatine. 

Dissolve gelatine in water, add salt, pineapple, cucumber, 
and coloring to give desired effect. Pour in individual molds 
and let stand for eight hours or longer. Serve on crisp let¬ 
tuce leaves with slices of tomatoes and sprigs of mint and 
mayonnaise. Mrs. Douglas W. Ross. 


32 

CONSERVATION RECIPES 


SALADS 


NORWEGIAN SALAD * * # # 

2 cups cooked macaroni. 1 tblsp. chopped onion. 

1 cup celery. CU P chopped red peppers, 

cup chopped green peppers. 

Serve with French dressing on lettuce leaves. 

Until such time as we may again use macaroni substitute 
vegetables, such as carrots, peas, cauliflower, etc.—Ed. 

FISH SALAD * * * 

\y 2 cups cold fiish. 2 tomatoes. 

y 2 cup finely cut celery. Mayonnaise. 

1 small onion, minced. Lettuce. 

2 tblsp. chopped green peppers. 

Marinate the fish, celery and onion before serving. Then 
mix with a little mayonnaise and arrange on lettuce leaves 
with the tomatoes and peppers. 

Mrs. Franklin Nutting. 

RAISIN SALAD 

1 cup seedless raisins. 

1 cup pecan or English walnuts. 

1 cup apples, peeled and diced. 
y 2 cup Maraschino cherries. 
y 2 cup celery, cut very fine. 

French or Mayonnaise dressing. 

Steam raisins by putting in a colander over boiling wa¬ 
ter for twenty minutes. Mix them with nuts broken in 
pieces, apples, cherries, celery, and dressing. Serve on crisp 
lettuce leaves. This salad may be varied by using pineapple, 
grapefruit or marshmallows. 


DATE SALAD * * * & 

1 cup dates. 

yz cup American cheese, grated. 

y$ cup broken walnut meats. 

1 cup diced celery. 

Mix cheese and nuts, stuff dates, mix with apples and 
celery. Serve with mayonnaise on lettuce. This salad can 
be varied by omitting cheese and adding a little pineapple 
and white grapes. Mrs. E. B. Bumsted. 


1 cup diced apples. 

1 tblsp. lemon juice. 
Mayonnaise. 

Lettuce. 


SALADS 


33 

CONSERVATION RECIPES 


GRAPEFRUIT AND APRICOT SALAD ^ 

Grapefruit. Mayonnaise. 

Canned apricots. Lettuce. 

Remove pulp of grapefruit; add sugar to sweeten and let 
it stand two hours. Arrange individually on lettuce leaves, 
add a spoon of mayonnaise, topping with half an apricot. 

MUSTARD CABBAGE S S S * 

1 egg. y 2 cup vinegar. 

1 tblsp. sugar. Cabbage. 

1 tsp. mustard. 

Beat the egg with the sugar, dissolve the mustard in the 
vinegar. Mix all together and boil until thick. Pour while 
hot over finely cut cabbage, previously salted. 

Mrs. S. J. Sill. 


34 

CONSERVATION RECIPES 


POULTRY 


POULTRY AND GAME 

Mrs. Tomse M. Shearman. 

CONSERVATION HINTS 

When boiling fowl or game, the fats which form on top, 
can be skimmed and used for shortening. The fat from 
turkey or chicken is particularly good as a substitute for 
butter in cream gravies. 

After the meat has been sliced from roast chicken or 
turkey the bones may be boiled and every particle of meat 
removed. Use the liquor for soup, with chopped vegetables 
or rice, and the meat minced and served on toast, with any 
preferred sauce. 

Corn meal mush or corn bread may be toasted and used in 
place of bread when serving fowl, meat or fish. 

STUFFINGS 

Use corn bread, corn flakes or other cereals, potatoes, 
and hominy. A generous use of nuts will make good the loss 
in flavor through the elimination of bread and cracker crumbs. 

LIQUID—Moisten with milk or water, but the liquid in 
which the feet and bones of the fowl have been cooked is 
preferable. A little of the giblet stew may be added. 

Ask to have the feet of the fowl delivered with the fowl. 

Cover bones, skin, trimmings, feet or giblets with cold 
water. Add a tablespoon each of carrot, onion and celery or 
parsley for each pint of water. Let simmer an hour or so. 
Strain and use for stuffing or for soup foundation. 

FAT—Grind the fat of the fowl used, or try it out. This 
is more desirable than butter as it helps to extend the flavor 
of the meat used through the stuffing. Use this fat also for 
basting. (A small piece of suet may be used for lean meat 
like hare or rabbit). 

SEASONINGS—Salt, pepper, summer savory, sage, 
thyme, minced parsley, chopped celery, ground onion, etc., 
may be used. 

EXTRAS—Drained oysters, giblets, mushrooms, raisins 


POULTRY 


35 

CONSERVATION RECIPES 


or currants, chestnuts, chopped walnuts or peanuts, a dozen 
or so cranberries or sour apple cut up, olives, whole or 
minced, afford variety. 

NOTE—Where crumbs are mentioned in the following 
recipes the non-wheat variety is meant. But the use of po¬ 
tatoes with nuts is strongly urged. 

POTATO STUFFING FOR ROAST TURKEY 

1 lb. white potatoes. 1 small onion, chopped. 

1 cup corn bread crumbs. I cup finely chopped celery. 

1 tblsp. butter substitute. Salt and pepper. 

Boil and mash one pound or more of potatoes according 
to size of turkey. Season with salt and pepper. Add corn 
bread crumbs, onion, butter substitute and celery. 


POTATO STUFFING FOR ROAST GOOSE * * 


Yi cup drippings. 

1 egg. 

cup grated celery 
Salt, pepper, sage. 


2 cups mashed potatoes. 

1 finely chopped onion. 

\y cups stale crumbs. 
l /s cup melted goose fat. 
y 2 cup chopped English walnuts. 

Cook 1 finely chopped onion with V 2 cup drippings for 
ten minutes. Strain and add softened stale bread crumbs, 
hot mashed potatoes, melted goose fat, grated celery, egg; 
slightly beaten, chopped English walnuts and salt, pepper 
and sage to taste. 


CHESTNUT STUFFING ^ * & 

J4 tblsp. finely chopped onion. 

3 tblsp. . fat from goose. 

12 canned mushrooms, finely chopped. 

1 cup chestnut puree. 

Yz cup crumbs. 

y 2 tblsp. finely chopped parsley. 

24 French chestnuts, cooked and left whole. 

Salt and pepper. 

Cook onion with fat five minutes. Then add mushrooms, 
chestnut puree, parsley and salt and pepper. Heat to boiling 
point; add crumbs and whole chestnuts. This stuffing is 
especially good for goose. Cool mixture before stuffing 
goose. 


36 

CONSERVATION RECIPES 


POULTRY 


ROAST TURKEY ^ ^ ^ ^ 

Take a young turkey, remove feathers carefully, singe and 
draw it, carefully taking out crop. Cut off the head, tie the 
neck close to the body by drawing the skin over. Rinse in¬ 
side with several waters, in one of which dissolve a teaspoon 
baking soda. Wash and wipe turkey dry inside and out, then 
rub the inside with salt. Stuff with a good dressing, sew up 
with strong thread, tie legs and wings to the body, rubbing it 
over with olive or corn oil Season with salt and pepper, 
dredge with a little flour. Place turkey in a roasting pan, 
pour over it a cup of boiling water and set it in the oven. 
Baste it often, turning it occasionally so every part will be 
thoroughly and uniformly baked. It is done when a clear 
liquid runs out upon piercing it with a fork. It requires be¬ 
tween three and four hours to bake a 15-pound turkey. Serve 
as usual with cranberry sauce. 

TURKEY GRAVY * * * 

Giblets. 1 pt. water. 

Flour. 

A good turkey gravy can be made by taking the giblets, 
putting them in a stew pan with water; boil until tender, 
adding necessary water from time to time. When done re¬ 
move the liquor, chop, then return to liquor and set aside 
until turkey is done. Skim the fat from the pan in which the 
turkey is being roasted; thicken with potato flour or corn¬ 
starch, add liquor from giblets, and enough boiling water to 
make sufficient quantity; season and add chopped giblets. 


CHICKEN, CREOLE STYLE 

1 large chicken. 

3 sliced onions. 

1 pt. strained tomatoes. 

3 minced green peppers. 

4 tblsp. Crisco. 


** 

2 tblsp. flour. 
y 2 bay leaf. 

1 tsp. salt. 

Sprig of parsley. 


Put fat in a skillet and fry onions in it until a light 
Frown. Dress chicken and cut in pieces; roll in flour and fry 
with the onions until well browned. Place chicken in cas¬ 
serole, add the flour to fat in frying pan, stirring until smooth. 
Now add slowly tomatoes, peppers, bay leaf, parsley and 
salt. Pour over chicken, cover and bake for two hours. 

Mrs. F. E. Menefee. 


POULTRY 


37 

CONSERVATION RECIPES 


CHICKEN OR TURKEY SOUFFLE & 

1 cup minced fowl. 1 cup soup stock or skim milk. 

1 tblsp. shortening-. 1 tblsp. whole wheat flour. 

2 egg yolks. Pinch of salt. 

Cook with a smooth white sauce. C. W. M. 


1 cup bread crumbs. 
Salt and pepper. 


BAKED CHICKEN j* jt j* 

1 can chicken. 

1 can corn. 

Yz cup milk. 

Rub a baking dish with shortening. Mince chicken well; 
season with salt and pepper, add corn, also seasoned, and pour 
milk over mixture. Cover this with crumbs and bake in oven 
twenty minutes. 


& .j* 

Salt and pepper. 


& & 


MILK GRAVY FOR CHICKEN 

1 heaping tblsp. flour. 

1 y 2 cups milk. 

Add flour to fat left in pan after removing chicken. Mix 
thoroughly, add milk and let it boil up well. Add salt and 
pepper and serve. 


SMOTHERED CHICKEN 

1 small chicken. Corn flour. 

1 cup water. Milk. 

2 tblsp. catsup. Salt and pepper. 

Roll each piece of chicken in flour. Cook in a casserole 
with 1 cup of water, a little salt, pepper and catsup in the 
oven about two hours. Take off the lid about twenty min¬ 
utes before done, to brown. Use milk gravy. 

Mrs. Sampson. 


STEAMED FRIED CHICKEN * * 

4 lbs. fowl. Salt and pepper. 

4 tblsp. butter substitute. 

Cut fowl as for frying; roll in corn flour to which has 
been added salt and pepper. Fry until a golden brown. 
Cover tightly and simmer slowly for about two hours. A 
tough chicken cooked in this way will be tender. Serve with 
milk gravy. 


CONSERVATION RECIPES 


POULTRY 


BAKED CREAM CHICKEN 


^ S 


1 chicken. 

2 hard boiled eggs. 
1 pt. milk. 

1 can mushrooms. 


2 tblsp. rice flour. 
y 2 pt. chicken broth, 
Salt and pepper. 
Butter substitute. 


Cover a chicken with hot water and boil until tender 
enough to slip easily from bones. Remove from bones when 
cool. Rub a baking dish with fat, place in it a layer of 
chicken, then a layer of mushrooms, a layer of chicken, 
next a layer of hard boiled eggs, alternating in same man¬ 
ner until dish is almost full. Season each layer with 
salt and pepper. Put a heaping teaspoon of butter substitute 
in the sauce pan and as it melts stir in slowly two table¬ 
spoons rice or other non-wheat flour; add milk and chicken 
broth. Cook until very thick. Pour over chicken and bake 
for one-half hour. 


*FRICASSEED CHICKEN * * 

1 chicken. y 2 cup corn or barley flour. 

1 tblsp. salt. Sweet milk. 

Butter substitute. Sliced biscuit. 

Cut up chicken, put to boil in cold water; cover well. 
When half cooked add salt. Boil until a fork will pierce 
meat easily. Reduce the water, by boiling, to one quart. 
After removing chicken make a cream gravy with the butter 
substitute, corn or barley flour and the broth to which a little 
milk has been added. Pour over chicken placed upon split 
biscuits made of barley flour. Mrs. LeConte. 

CHICKEN LOAF * J* 

1 chicken. *4 box gelatine. 

Seasoning. 

Boil a chicken until the meat and bones readily separate; 
strain and put the liquor in a saucepan, reducing it to \ l / 2 
pints. Add gelatine. Fill a mold with alternate layers of 
white and dark meat. Season the liquor and pour over the 
meat. Set away in a cool place until it becomes firm. 

*The original recipe calls for salt pork, but an equally 
desirable result may be secured by browning the chicken in 
oleomargarine after it is cooked.—Ed. 


POULTRY 


39 

CONSERVATION RECIPES 


CHICKEN PIE NO. I 

2 chickens. 

4 eggs. 

3 pts. water. 

1 tblsp. non-wheat flour. 


& & & & 

Yz tsp. mace. 

Butter substitute. 

Salt and pepper. 


Cut chicken in small pieces and parboil one-half hour. Use 
sufficient water, about 3 pints, to make plenty of gravy. Sea¬ 
son with salt, pepper, mace and butter substitute. Boil this 
one-half hour longer to season chicken thoroughly. Make a 
pastry to line sides of dish. Place a cup inverted in the 
center, to prevent gravy from boiling out, around which place 
the chicken. Pour over gravy, which has been thickened with 
flour and drop over this four raw eggs. Cover with an upper 
crust; slit to let out steam, and bake for half an hour. 


CHICKEN PIE NO. II J* * 

Left over chicken. 2 potatoes. 

1 onion. Salt, pepper, parsley. 

3 carrots. 

Cut up left over chicken; boil in water until meat is very 
soft; then strip from bone. Crack bones, put back in kettle; 
boil until liquor is reduced to 2 cups. Strain and add to this 
sliced carrots, onion and potatoes; season with salt, pepper 
and parsley. Boil until tender. Pour in baking dish over 
diced chicken; cover the top with biscuit dough; slit to let 
out steam and bake about thirty minutes. 


CHICKEN IN THE CHAFING DISH J* 


1 cup cooked chicken ,cut small. 
1 level tsp. chopped parsley. 

1 tblsp. celery, finely chopped. 

3 level tblsp. butter substitute. 

3 level tblsp. non-wheat flour. 


1 cup milk. . 

1 egg, hard boiled. 

18 large oysters. 

Salt and paprika. 

Few drops onion juice. 


Melt butter substitute in chafing dish; add celery, cook a 
few moments; add flour, mix; add milk; cook, stirring until 
creamy. Add oysters, chicken, seasoning; cook carefully, stir¬ 
ring until oysters are plump and gills begin to curl. Now 
add parsley, chopped white of egg, and yolk of egg rubbed to 
a paste with a little of the sauce. Heat a moment, then serve. 


40 

CONSERVATION RECIPES 


POULTRY 


*CHICKEN PILAU 


& & 


1 chicken. Small piece salt pork. 

1 cup rice. Minced parsley. 

1 pt. tomatoes. Salt and pepper. 

Cut a chicken in pieces, cover with water, add salt pork 
and boil until tender. When done remove chicken and boil 
in the liquor the rice and tomatoes, seasoning to taste. When 
rice is well cooked put the chicken back and stir all together. 

Mrs. Mitchell. 


CHICKEN WITH RICE * * # 

1 chicken. 1 large cup rice. 

2 bay leaves. Stock. 

1 large onion. Salt and pepper. 

Place the whole chicken in a saucepan with enough stock 
to cover ; add bay leaves and onion. Season with salt and 
pepper. Cover and let simmer very slowly for four hours. 
Remove onion and bay leaves and add rice and let simmer 
until rice has absorbed all of stock. Place on a platter and 
serve, surrounded with rice. 


PRESSED CHICKEN 


& & jt 


v* 


1 chicken. 
Pimiento. 

Rice or hominy. 
Salt and pepper. 


Chopped parsley. 

3 hard boiled eggs 
Y pkg. gelatine. 


Cook chicken; shred it into strips and place a layer in a 
shallow pan, alternating light and dark meat. Dice eggs and 
sprinkle half of them over the chicken, also strips of pimi¬ 
ento, cold boiled rice or hominy and chopped parsley. Con¬ 
tinue until all ingredients are used. Boil broth down to two 
cups. Add half package of gelatine dissolved in a little cold 
water. Boil one minute and pour this mixture over all. When 
cold cut crosswise. Mrs. B. F. Bowman. 


*The recipe calls for salt pork, but an equally desirable 
result may be obtained by browning the chicken in oleo¬ 
margarine after it is cooked.—Ed. 


POULTRY 


41 

CONSERVATION RECIPES 


CHICKEN IN RAMEKINS 


& jt jt & 


1 pt. diced chicken (cooked). y tsp. white pepper. 

2 tblsp. potato flour. 1 tsp. salt. 

2 tblsp. butter substitute. y 2 pt. milk. 

Put butter substitute and flour in a saucepan; add salt and 
pepper; put over fire and mix well. Add milk; stir until 
thick, then add chicken and simmer five minutes. Fill heated 
scallops or ramekins and serve. 


ORANGE SAUCE FOR GAME & & & 

6 tblsp. currant jelly. 1 saltspoon cayenne. 

3 tblsp. brown sugar. 2 oranges—juice and rind. 

1 saltspoon salt. 1 lemon—juice and rind. 

Beat well; strain through wire sieve. Serve cold. Excel¬ 
lent with duck or mutton. 


ROAST GOOSE £ & & S 

Goose may be roasted the same as turkey and chicken, 
except that it requires more thorough cooking, otherwise it 
may be tough. 

DRESSING FOR DUCK J* & * # 

Corn meal. Pinch of salt and pepper. 

Minced onion. Shortening. 

Make a thin corn meal dough with warm water and short¬ 
ening. Make into loaves about 3 inches thick and bake. 
When done take out inside of loaves, season with salt, pepper 
and minced onion. 


WILD DUCK, ROASTED * * * 

1 duck. Drippings. 

Salt and flour. Cranberries. 

Hominy. 

Truss the duck in same manner as roast chicken. Spread 
the outside with drippings and dredge with salt and corn 
flour. Put a dozen cranberries within and roast in a hot 
oven from twenty to thirty minutes, basting three times with 
fat. Place duck on hot platter and garnish with rounds of 
hominy rolled and baked at the same time as duck. May be 
served with celery salad and currant jelly. 


42 

CONSERVATION RECIPES 


POULTRY 


CANVASBACK DUCK # J* * # 

Duck feeding mostly on wild celery, partakes of its own 
flavor and requires no seasoning. This flavor is best pre¬ 
served by roasting the bird quickly with a hot fire. Dress the 
duck in the usual way, plucking, singeing, drawing, then wipe 
with a wet towel. Truss the head under the wing. Place it 
in a dripping pan, put it in the oven, basting often and roast 
it half an hour. Place it when done in hot dish. Season well 
with salt and pepper, pour over gravy yielded in baking and 
serve hot. 


ROAST DUCKS 


& S 


2 ducks. 1 qt. crumbs. 

1 onion. 1 tsp. salt, pepper and sage. 

1 cup hot water. 1 tsp. butter substitute. 

Pick, draw and wash a pair of ducks. To stuff, mix 
crumbs or mashed potatoes, onion, minced fine; salt, pepper, 
sage, the butter substitute, and 1 tablespoon hot water. Place 
in pan, pour a cup of boiling water over them and bake one 
and one-quarter hours in quick oven, basting every five 
minutes for the first half hour. Mrs. F. E. Menefee. 


BELGIAN HARE A LA MARYLAND * * * 

1 hare. Corn meal. 

1 egg. Corn flour. 

y .2 cup water. Salt and pepper. 

1 tblsp. drippings.. Milk sauce. 

Wipe the hare with a clean damp cloth and cut in pieces 
ready for serving. Dip each piece in flour, then in beaten 
egg. Season with salt and pepper and then dip in corn 
meal. Put the hare in a roasting pan which has been greased 
and bake for forty-five minutes in a good oven, basting it 
every few minutes, after the first fifteen, with a tablespoon 
of drippings melted in l / 2 cup of water. This may be served 
with milk sauce. 


ROAST HARE OR RABBIT NO. I 

Cover with slightly salted water for an hour or more. Rub 
with vinegar or lemon juice. Stuff as you would fowl, and 
roast. Baste often with drippings and dredge with non-wheat 
flour. Serve with brown gravy. 


POULTRY 


43 

CONSERVATION RECIPES 


ROAST HARE OR RABBIT NO. II jt 

Put into salt and water for about an hour. After washing 
dip in white of egg; dredge with flour. Put in covered bak¬ 
ing dish with drippings. Bake slowly, turning occasionally. 
Carrots browned with the meat are desirable. 

(Belgian hare and rabbit should be cooked slowly, at a low 
temperature). 


BRUNSWICK STEW 




1 rabbit. 

1 onion. 

2 tblsp. barley flour. 

14 can corn. 

2 tblsp. drippings. 

cup small white beans. 
2 cups warm water. 


3 French carrots. 

2 turnips. 

Sprigs thyme. 
Parsley. 

Small piece bay leaf. 
Salt and pepper. 


One good sized rabbit cut in pieces. Put drippings in a 
frying pan and fry onion until brown. Then add rabbit and 
fry until slightly brown. Do not try to cook through. Take 
out the rabbit and put it in a deep pot or saucepan. Add 
barley flour to gravy in the frying pan; rub until smooth, and 
add the warm water. Pour this over the rabbit in the pot, 
and add the beans which have previously been soaked over 
night and cooked until partly tender. If more liquid is needed 
use some of the water the beans were boiled in. Rabbit must 
be covered. Add corn, carrots and turnips cut in pieces. 
Also thyme, parsley and bay leaf. Plenty of salt and pepper. 
Cook slowly over simmerer two or three hours, until beans 
dissolve and become part of gravy. This is a good way to 
cook wild rabbit. 


RABBIT A LA SOUTHERN ^ * 

2 rabbits. 1 cup milk. 

1 lb. fat. Salt and pepper. 

Dress and clean rabbits and disjoint ready for serving. 
Cover with 3 pints cold water and add 1J4 teaspoons salt. 
Let stand three hours or more. Drain, wipe, sprinkle with 
salt and pepper and roll in flour. Put */z cup of fat in an iron 
frying pan; add the rabbit; cover and cook slowly one and 
one-half hours, turning frequently. After cooking thirty 
minutes add 1 cup milk. Mrs. F. E. Menefee. 


44 

CONSERVATION RECIPES 


POULTRY 


HARE OR RABBIT EN CASSEROLE * * * 

1 hare. White corn flour. 

1 can Spanish tomato. Corn. 

Ground onion. Drippings. 

Chopped parsley. 

Cut as for fricassee. Brown in oven or heavy frying pan. 
Put in double boiler with water to cover. Simmer until 
very tender. Remove meat from the bones but leave in 
large sized pieces. (The meat may be boiled and then 
browned if preferred). Cover bottom of baking dish with 
drippings. Add a layer of ground onion and one of corn ; 
sprinkle with chopped parsley. Spread meat over surface 
and repeat, salting each layer. Dredge with corn flour. 
Cover with water in which meat has simmered and a can of 
Spanish tomato, strained. Bake or put in fireless cooker at 
least an hour. Uncover in oven for last half hour of cooking. 
Any other vegetables you have on hand may be added if 
desired. Liver may be substituted for rabbit. 


RABBIT STEW 


& 

4 pepper corns. 
Vinegar and salt. 
Barley flour and fat. 
Potato dumplings. 


1 rabbit. 

6 cloves. 

2 tblsp. sugar. 

1 minced onion. 

1 bay leaf. 

Cut a young rabbit in pieces. Put in a deep dish; cover 
with vinegar and let stand thirty-six hours. After draining 
vinegar, dip pieces in flour and brown in fat. Place in sauce¬ 
pan, cover well with boiling water and cook for two hours, or 
until meat is tender. Add minced onion, browned in butter 
substitute. 

A good seasoning may be made with bay leaf,, cloves, 
pepper corns and sugar. Add half glass of vinegar. Thicken 
the gravy with browned flour diluted with water. Serve on a 
large platter with potato dumplings. 


ROASTED SQUABS £ £ & £ 

Clean, draw and prepare squabs for cooking the same as 
any fowl or bird; season well with salt and pepper; stuff, roll 
in flour. Put in a baking pan some drippings; heat; place 
squabs in pan; put a little water over them to start cooking 
and place in a hot oven. Roast half hour or until brown; 
baste a few times. 


POULTRY 


45 

CONSERVATION RECIPES 


SQUAB JELLY WITH MAYONNAISE 




1 squab. 

1 tsp. lemon juice. 

2 envelopes minute gelatine. 

Celery. 

Boil squab until it falls apart 
pepper, onion, celery, parsley and lemon juice/ To one quart 
of boiling liquor use two envelopes gelatine. Pour into mold 
with squab meat. When cold and firm serve on lettuce with 


Parsley. 

Lettuce. 

Onion. 

Salt and pepper. 
Season liquor with salt, 


Mrs. Julian Chase. 


'J* S 

i pt. water. 

V 2 medium sized onion. 
1 tsp. curry powder. 

1 tblsp. corn meal. 

2 lbs. chicken. 


mayonnaise. 

BANGKOK CURRY 

1 fresh cocoanut, grated, or 

2 cans grated cocoanut. 

2 tblsp. tomato juice, or 

Few drops lemon juice. 

1 tblsp. white corn flour. 

y 2 tsp. salt. 

Add the water to grated cocoanut and simmer slowly one- 
half hour. Separate juice from fibre by putting through col¬ 
ander. Cut onion in thin slices and brown slowly in frying 
pan with butter substitute. Add to the onion the cocoanut 
juice, tomato and salt. When it comes to the boiling point 
thicken it with corn flour, into which first stir the curry 
powder. Just before serving add the cooked fowl. Shrimps, 
prawns or pieces of fish may be used instead of the fowl. If 
fish is used it will require 2 pounds of fresh halibut lightly 
baked; if shrimps or prawns, about 1 pint. It will be better, 
if you have a cup of chicken or meat broth to add that also. 
Serve with rice cooked dry. Mrs. C. B. Bradley. 


46 

CONSERVATION RECIPES 


FISH 


FISH 

Mrs. Wm. E. Colby, Editor. 

CONSER VA T10N HINTS 

The editor wishes to acknowledge her indebtedness to Mr. 
Grondona of San Francisco, for the information as to local 
fish. 

An increased use of fish, fresh, salted or smoked, is desir¬ 
able. “Such use not only conserves meat, but whereas cat¬ 
tle and poultry merely convert, for the most part, one avail¬ 
able form of food in another, fishes consume animal and veg¬ 
etable forms unavailable and useless as food for man.” 

“Fish are often looked upon as not being meat. There is 
no characteristic difference between fish flesh and the flesh of 
any other animal. The bulk of it is protein and water. Pound 
for pound there is nearly, if not quite, as much protein in fish 
meat as in beefsteak. Fish could be substituted for all other 
kinds of meat every day in the year without ill effects. Oily 
fish, like shad, herring, and eels, are especially nutritious, af¬ 
fording a large quantity of fat for fuel as well as the tissue- 
building proteins. Fish roe generally contains more protein 
than beef, and some fat in addition. Fish meat is quite as 
easily digested (i. e., as large a proportion in as short a time) 
as other forms of meat. It has been recommended as being a 
highly suitable form of protein for sedentary workers.”— 
Government Bulletins. 

Too much stress cannot be laid on the advisability of 
using our cheaper fish, as sole, Rex sole, sand dabs, hake, 
rock and black cod and skate. Hake or skate can be substi¬ 
tuted for halibut, salmon or crab in any of the made dishes 
and are very delicate. Other local fish to be considered are 
Spanish mackerel, shad, baracouda, king fish and white fish. 

They have this advantage over halibut that they are fresh¬ 
ly caught in local waters while the halibut that we get has 
been in cold storage. 

Halibut and salmon may be canned and therefore we 
should use them sparingly. 

The small periodic consumption of fish is largely respon¬ 
sible for the prevailing high prices in this vicinity. A steady, 
increased demand for fish, six days in the week, soon would 
cause a lowering of most of the prices. The fisheries of the 


FISH 


47 

CONSERVATION RECIPES 


United States offer large possibilities for increased food pro¬ 
duction if the people can be induced to eat more fish, espe¬ 
cially the kinds that have hitherto not been on the market. 

REMEMBER—Salt gives flavor to the fish. Lemon juice 
or vinegar keep the flesh of a boiling fish firm. Cucumbers, 
cold slaw, or a green salad, and potatoes or rice, should ac¬ 
company fish dishes. This is especially true of those species 
rich in fat, as the Sable fish, or black cod. Fish should al¬ 
ways be boiled, broiled or baked. Frying renders the fish 
tasteless. 

NOTE—In all recipes calling for white sauce, be sure to 
use a non-wheat flour. 


FISH CHOWDER 

3 tblsp. butter substitute. 

4 tblsp. salt pork. 

1 large onion, cut small. 

2 small potatoes. 

1 cup raw fish, flaked. 


3 Ji 

1 qt. fish stock. 

2 small tomatoes. 
Parsley. 

Salt and pepper. 
Cracker crumbs. 


Melt butter substitute. Fry pork two minutes over mod¬ 
erate fire; add onion and fry until it begins to color. Add po¬ 
tatoes, cut in cubes; fry three minutes. Add fish, tomatoes 
and stock. Mix well, bring to boiling point and season. Sim¬ 
mer for thirty minutes, covered. If desired thick, add crushed 
cracker crumbs, boil ten minutes more; add parsley and serve. 

y 2 cup cream or scalded milk can be added if desired. 

M. Tesier. 

The salt pork may tfe omitted, and for cracker crumbs a 
little conrstarch may be used for thickening. 

CIOPPINO (Che-pe-no) & & # & 

For this recipe use a firm, solid fish, as large sole, striped 
bass, Rock cod. Do not use halibut or salmon. 

2 lbs. fish. Garlic. 

Vegetable oil. Parsley, chopped. 

4 tomatoes. Seasoning. 

Fry onion, chopped fine, in just enough oil to keep it from 
burning. It should be a golden brown. Remove pot, add 
chopped parsley and garlic. Cook five minutes by slow fire. 
Add the tomatoes, chopped, or the stewed tomatoes and the 
fish. Stir gently to mix ingredients. Season to taste. Cook 
over moderate fire twenty to twenty-five minutes. Do not 
stir fish while cooking. Mr. T. Menesini. 


48 

CONSERVATION RECIPES 


FISH 


FRESH FISH 

EAST INDIAN CURRY £ £ & S 

y 2 onion, sliced. 1 cup stock or gravy. 

1 tblsp. butter substitute. 1 cup stewed tomatoes. 

\y 2 tsp. white corn flour. 1 cup hot milk. 

iy tsp. curry powder. 1 cup fish. 

Fry the onion in the butter substitute. Mix the flour and 
curry powder and stir in the butter. Add slowly the soup 
stock or gravy. When it bubbles, add the fish. Simmer an 
hour. Just before serving add the milk. Serve with rice. 
Spiced peaches can be served with it also. A. T. Galbraith. 


ESCALLOPED FISH 

1 cup fish. 

1 cup cooked rice. 
Grated cheese. 

Salt to taste. 


jt jt 

2 cups white sauce. 
Crumbs. 

Butter substitute. 


Mix the fish and rice and white sauce. Put in oiled bak¬ 
ing dish. Cover with grated cheese and bits of butter substi¬ 
tute. Bake twenty minutes or until well browned. Mush¬ 
rooms, corn, peas or hard-boiled eggs may be added to vary 
the dish. Mrs. Carleton H. Parker. 


1 tsp. salt. 

y 2 tsp. pepper. 

^ tsp. ginger. 

2 egg yolks. 

1 tsp. chopped parsley. 


-STEWED FISH (An old Amsterdam Recipe) ^ ^ £ & 

6 small white onions, sliced. 3 lemons. 

1 cup water. 

1 parsnip, cut in strips. 

y 2 cup vinegar. 

1 nutmeg. 

Butter substitute, size of egg. 

4 lbs. firm fleshed fish, cut in 2-in. slices. 

Stew onions and parsnips in water ten minutes. Add fish, 
salt, butter substitute, pepper, ginger and vinegar. Boil until 
fish is cooked, about twenty-five minutes. 

Grate nutmeg, squeeze lemons and add to beaten egg 
yolks. When fish is cooked lift out on a dish. If parsnips are 
not done, cook them until tender and then pour the mixture 
In which the fish was cooked over the egg and lemon, stirring 
well. Add parsley, pour over the fish and serve hot or cold. 
It is especially good cold and is a favorite Sunday evening 
<lish in Holland. Mrs. H. F. Jackson. 


FISH 


49 

CONSERVATION RECIPES 


FISH SOUFFLE 

2 eggs. 

1 cup fish. 

1 cup white sauce. 


• < 3 $ < 3 * < 3 ? 

Parsley. 

Onion juice. 

Seasoning. 


Stir the chopped parsley and onion juice into the white 
sauce. Add, while off the stove, the beaten yolks of the eggs, 
slowly. Return to fire and cook one minute. Cool. When 
ready to bake, stir in the whites beaten stiff, put in oiled 
baking dish and bake twenty to thirty minutes. Serve at 
once. Jeanne Clyti. 


FISH TIMBALE * * J* 

1 cup cooked fish. 1 egg yolk. 

y 2 cup white sauce. Oil. 

1 egg. Salt and pepper to taste. 

Cut fish fine. Run through food chopper. Season well. 
Add white sauce gradually to obtain smooth mixture. Mix 
in thoroughly beaten egg and egg yolk. Put in oiled mold. 
Place in pan with warm water. Bake in moderate oven thir¬ 
ty to thirty-five minutes. Serve with white sauce, cheese or 
tomato sauce. M. Tesier. 

SPECIAL FISH RECIPES 


SABLE FISH * 

The Sable fiish, known in our market as the black cod, is 
a new fish, with a firm flesh, white and flaky. It has a full 
rich flavor, while the fats are almost gelatinous in their con¬ 
sistency. There is little waste, as it is almost free from bone 
and requires but a short time for cooking. It is very accept¬ 
able if simply split and broiled. 

SABLE FISH CAKES * * 

1 onion, chopped. Butter substitute. 

1 tblsp. cornstarch. Cold boiled fish, chopped fine. 

2 beaten egg yolks. Pinch of nutitteg. 

Fry the onion in 2 tablespoons of butter substitute. When 
tender add the flour, fish and nutmeg, and stir until it thick¬ 
ens. Add water if necessary. Cook about five minutes. Re¬ 
move from fire, add egg yolks, beaten. When slightly cooled 
make into flat cakes and saute in butter substitute. 


50 

CONSERVATION RECIPES 


FISH 


SABLE FISH A LA CREOLE 


& jt £ £ 


1 bell pepper, chopped. 1 cup milk. 

1 tblsp. melted butter substitute 2 cups cooked fish. 

1 onion, chopped. Seasoning. 

y 2 can tomatoes. 

Fry the pepper in the butter substitute. Add the onion 
and tomatoes. Boil ten minutes, or until tender. Remove 
from stove, add milk and fish, reheat but do not bil. Season. 
(Salt fish may be substituted). 


BOILED COD 

3 lbs. fish. 

1 cup vinegar. 

1 large onion, sliced. 
1 bay leaf. 

1 lemon, sliced. 




y 2 tsp. salt. 

2 cups top milk. 

4 egg yolks. 

2 tblsp. whole black peppers. 
1 tblsp. whole cloves. 


Wrap whole fish in cheesecloth. Boil in water to cover, 
to which has been added vinegar, onion, bay leaf, sliced 
lemon, salt, pepper and cloves. Cook very slowly until tender. 
Put on platter. 

Beat together milk and egg yolks, cook in double boiler, 
stirring frequently until mixture thickens slightly. Then add 
one-third cupful of the stock in which the fish was cooked, 
lemon juice, salt and paprika to taste. Pour over fish and 
garnish with sliced lemon and parsley. 

M. M. Gauthier, in “Good Houpsekeeping.” 


MOLDED COD, Norwegian Style 


y 2 lb. boiled cod. 
2 eggs. 
y 2 tsp. salt. 

Oil 


& S £ s 

Butter substitute. 
Pepper. 

Lemon juice. 

1 cup top milk. 

Flake the fish and mix with one egg, unbeaten. Beat the 
other egg very light and add to the fish. Add salt, pepper 
and lemon juice to taste. Beat in the top milk slowly. Turn 
into oiled mold. Place on several folds of paper in baking 
pan and surround with water. Cook until firm to the touch, 
without letting the water in pan boil. Do not brown. Take 
out of mold and serve with drawn butter sauce made with 
the water in which the fish was boiled. 


Mrs. G. A. Mattern. 


FISH 


CONSERVATION RECIPES 


SABLE FISH AND TOMATOES * # * 

1 lb. fish in one piece. 1 bay leaf. 

2 cups stewed or fresh tomatoes. 1 clove. 

1 tsp. salt. 1 onion sliced. 

1 bell pepper, chopped. Paprika. 

Put fish in pan. Cover with other ingredients. Bake in 
hot oven twenty minutes. 

(Good for casserole). 

FILET OF BLACK COD, ANCHOVY SAUCE J* * * * 

Filet of cod. Anchovy butter. 

Corn flour. Crumbs. 

Butter substitute. Sliced lemon. 

Mashed potatoes. 

Roll filet in flour and saute in butter substitute. Keep 
well covered. When cooked, spread with anchovy butter, 
and sprinkle with crumbs. Put under flame to brown. 
Garnish with lemon and serve with potato. 

! 

& 


BAKED SALMON IN PEPPER CASES 

\y 2 cups cooked, flaked salmon. Milk to moisten. 

8 bell peppers. Seasoning. 

2 tblsp. butter substitute. Onion juice. 

Left over stuffing or rice. 

To fish add seasoning and onion juice, or left over stuf¬ 
fing or rice. Moisten with the butter substitute and enough 
milk to make it fairly moist. Cut the peppers in half length¬ 
wise, remove seeds and parboil five minutes. Fill with the 
fish mixture. Put in baking pan, surround pan with hot 
water. Bake until peppers are soft but not broken (fifteen to 
twenty minutes). 

BAKED SALMON Jt jt 

Sliced salmon. 2 cups stewed tomatoes. 

1 onion. Corn flour. 

1 bay leaf. Seasoning. 

Place salmon in pan. Chop onion. Add bay leaf and sea¬ 
soning to tomatoes. Pour over fish. Bake in moderate oven. 
If it cooks down too much add water. Thicken liquid in pan 
with corn flour and pour over fish. 

Mrs. Harry Luckenbach. 


52 

CONSERVATION RECIPES 


FISH 


SALMON LOAF 

y 2 cup milk. 

1 cup cooked, flaked salmon. 

2 eggs. 

1 cup mashed potatoes. 

Mix in a bowl, salmon, melted butter substitute, crumbs, 
beaten eggs, mashed potato, seasoning and lemon juice. Put 
into greased ring mold. Bake thirty minutes in hot oven. 
Serve with egg sauce. Center of mold can be filled with 
green peas. Mrs. F. E. Menefee. 


y 2 cup crumbs. 

2 tblsp. butter substitute 
One-half lemon. 
Seasoning. 


HALIBUT A LA CREOLE 

1 slice fish, not too thin. 

1 large tomato. 

1 bell pepper. 

1 onion. 


1 tblsp. butter substitute. 
y 2 cup milk. 

Salt and pepper. 


Place melted butter substitute in baking pan. Lay fish in 
pan. Cover with sliced onion, tomato and pepper. Pour 
over y 2 cup milk. Bake in moderate oven until done (about 
twenty minutes), taking care not to burn the vegetables. 
Baste often, adding more milk or water if necessary. Fish 
can be removed, and gravy made from liquid in the pan. 

Mrs. W. E. Colby. 


MOLDED HALIBUT 


& <2* ** & 


1 lb. raw fish. 1 tsp. salt. 

2 cups soft crumbs. 4 egg whites. 

1 cup top milk. Dash of curry powder. 

54 tsp. celery salt. 

Mince fish fine. Cook crumbs and seasoning with top milk 
until it makes a smooth paste. Add to fish. Fold in stiffly 
beaten egg whites. Pour into oiled bread tin, set in hot wa¬ 
ter, bake three-suarters of an hour in moderate oven. Remove 
from mold and serve with sauce. 


54 lb. almonds. 1 tsp. salt. 

2 tblsp. butter substitute. tsp. pepper. 

2 tblsp. barley flour. 2 cups top milk. 

Blanch and chop almonds fine. Brown in the butter sub¬ 
stitute. Stir in flour and seasoning. Add the top milk slowly. 
Cook until it bubbles. Mrs. S. Hardy Mitchell. 


(Can be molded in a ring mold, center filled with peas, or 
rice, and served with a cheese sauce.—Ed.) 


FISH 


53 

CONSERVATION RECIPES 


HALIBUT PIE 

2 lbs. halibut. 

2 medium onions. 
1 qt. white sauce. 


S 

3 eggs, hard boiled. 
Mashed potatoes. 


Boil the fish with the onions until done. Cut fish and eggs 
in good sized pieces; mix with white sauce; place in baking 
dish and cover with thick layer of mashed potato. Bake in 
oven until top is nicely browned. Mrs. Dolan. 


SKATE £ & & & 

Skate. Parsley, chopped. 

Salt. Paprika. 

Garlic, chopped. Vinegar. 

Slices of lemon. 

Take skate, according to your needs. The dealer will skin 
it for you. If he does not, immerse the fish for half minute 
in boiling water and the skin can be easily removed. Put in 
pot with plenty of briskly boiling water, and plenty of salt. 
Boil fifteen to twenty minutes. Take fish out and place in 
large platter. Sprinkle with the garlic and parsley and season 
with the vinegar and paprika. Lemon juice can be substi¬ 
tuted for the vinegar. Garnish with slices of lemon. 

Mr. J. Menesini. 


BAKED FISH * * * * 

Fish. Parsley. 

Onion. Tomatoes. 

Garlic. Oil or butter substitute. 

Seasoning to taste. 

(Use small sole, Rex sole, sand dabs). 

Take whatever fish may be desired and place in baking 
pan. Chop a little onion, garlic, parsley and tomatoes and 
spread over the fish. Stewed tomatoes can be used. Moisten 
with a little oil or butter substitute and bake in moderate 
oven about twenty minutes. Season to taste with salt and 
pepper. Mr. J. Menesini. 


54 

CONSERVATION RECIPES 


FISH 


BAKED SOLE 


£ j* <£ 


1 sole. Seasoning. 

Onion. Vegetable oil. 

Celery. Parsley. 

Split sole down the thread of the dark side, make a pocket 
and fill with a dressing made of equal quantities of chopped 
celery and onion fried in oil, seasoning and parsley. Dip fish, 
when stuffed, in vegetable oil; place in paper bag (or in pan 
and cover with paper). Bake twenty minutes in hot oven. 
If baked in bag, serve in that. Mrs. Cleaveland Forbes. 


SAUCES 


FISH STOCK * 

Bones and skin of fish. 1 tsp. salt. 

1 onion, sliced. 1 tsp. pepper. 

1 bay leaf. 1 qt. water. 

Add all the ingredients together and simmer twenty 
minutes. Strain; set aside to cool. M. Tesier. 


HORSERADISH SAUCE 


& & j* 


y 2 cup butter substitute. 
y 2 tblsp. vinegar. 

cup grated horseradish. 


Yolks of 2 eggs. 
% tsp. salt. 
Dash cayenne. 


Cook in double boiler, butter, vinegar and egg yolks. Re¬ 
move from fire, add seasoning, horseradish and a little top 
milk. 


TOMATO SAUCE 


& S £ & 


2 tblsp. butter substitute. 
1 tblsp. barley flour. 

1 tblsp. minced carrot. 

1 tblsp. minced onion. 


1 bay leaf. 
3 cloves. 
Parsley. 
Seasoning. 


y 2 can tomato, or its equivalent of fresh tomatoes. 

Put butter substitute into a saucepan. Add onion and 
carrot, and brown. Add flour and stir until well mixed. Add 
tomato and rest of ingredients. Stir until it bubbles, then cook 
slowly, or in double boiler about thirty minutes, until toma¬ 
toes are soft and of desired consistency. Strain through 
colander. 


FISH 


55 

CONSERVATION RECIPES 


DRAWN BUTTER SAUCE & & & 

\ J / 2 tblsp. butter substitute. 2 tblsp. non-wheat flour. 
2 cups water, or fish stock, or Seasoning. 

Water in which fish was boiled. Lemon juice to taste. 

Make drawn butter sauce like white sauce, using the 
water, etc., instead of the milk and adding lemon juice. 

An excellent fish sauce may be made by adding from 1 to 
2 cups of cheese, oysters, eggs, or shrimps to white sauce. 

Mrs. W. E. Colby. 


SHELL FISH 

TO PREPARE CLAMS ^ S j* # 

Clams bought in the market vary from the small white 
clam found in Tomales Bay to the large Pismo Beach clam. 
They are not only a meat substitute, but very delicate in 
flavor and a welcome variation for the diet. 

If one digs the clams oneself it is well to put them for 
twelve hours, more or less, in water with a little salt and 
some cornmeal, in order to remove as much sand as possible, 
or they may be cleaned by rinsing through several waters. 
The necks of the smaller varieties are edible and when chop¬ 
ped or mashed can be added to the chowder, souffle, etc. To 
ensure freeing the juice from the sand it can be settled in 
several pots, straining it each time through cheesecloth and 
taking care not to pour off the sandy dregs. To remove clam 
from shell, scrub shells well and steam over a very small 
amount of water in order that the juice may not be diluted. 

ESCALLOPED OYSTERS AND CORN # J* * 

y 2 can corn or equal amount of fresh corn. 

1 y 2 cups oysters. J4 lemon, juice only. 

Crumbs. J /z lb. grated cheese. 

1 tblsp. butter substitute, melted. y 2 cup milk. 

2 tblsp. parsley, chopped. Paprika. 

y 2 lemon, sliced. Seasoning. 

Mix oysters, corn, seasoning, crumbs, melted butter sub¬ 
stitute, chopped parsley, lemon juice and grated cheese. Put 
in oiled baking dish; sprinkle top with crumbs, cheese and 
paprika. Bake in moderate oven twenty minutes. Serve hot, 
garnished with parsley and sliced lemon. 


56 

CONSERVATION RECIPES 


FISH 


OYSTER OMELETTE * * * * 

25 small oysters. Seasoning. 

1 cup crumbs. Butter substitute. 

3 eggs. 

Beat yolks of eggs. Season, add oysters, crumbs and a 
little melted butter substitute. Fold in stiffly beaten whites. 
Brown on both sides in a buttered skillet. 

Helen P. Gatch. 


CLAM WITH CORN * * * 

y 2 green pepper. 2 egg yolks. 

1 slice onion. 3 tblsp. top milk. 

J4 cup butter substitute. Crumbs. 

1 pt. clams. Sliced lemon. 

24 cup clam juice. Parsley. 

Fresh grated corn; canned corn can be used. 

Clean clams. Discard hard part and necks. Measure, 
taking an equal amount of corn. Heat clams in their juice 
until they reach the boiling point. Drain and chop. Strain 
juice. Chop pepper and onion fine and fry until soft, in but¬ 
ter substitute. Add flour, stirring well. Add 24 cup clam 
juice; stir; cook until it bubbles. Beat the yolks, mix with 
the milk, stir into the clam juice. Heat until the egg thickens, 
stirring constantly, but do not boil. Add clams and corn. 
Oil large clam shells or ramekins, put in mixture, cover with 
sifted crumbs. Dot with butter substitute and brown in 
oven. Garnish with slice of lemon and parsley. 

Mrs. Cleaveland Forbes. 


CRAB CREOLE 


& & & S 


2 tblsp. butter substitute. 
24 tsp. salt. 

Pinch soda. 

Dash cayenne. 

Crumbs. 


Meat of 1 large crab. 

Or 1 cup flaked crab meat. 

2 tomatoes. 

2 chopped onions. 

]/ 2 cup top milk. 

1 bell pepper, chopped. 

Chop onion, tomato and pepper fine. Add butter substi¬ 
tute and simmer until vegetables are soft—about thirty min¬ 
utes. Season; add soda and top milk, turn in crab meat and 
stir. Pour into oiled baking dish, cover with the crumbs 
moistened with butter substitute and brown. 

Mrs. P. A. Parnell. 


FISH 


57 

CONSERVATION RECIPES 


CRAB MARYLAND J* J* 

Meat of 1 crab. \y 2 cups white sauce. 

2 eggs, boiled hard. Paprika. 

2 tblsp. Worcestershire sauce. Salt. 

To the white sauce add the crab, the eggs, chopped, and 
the seasoning. Bake in ramekins about twenty minutes. 

Mrs. F. J. Solinsky. 


DEVILED CRAB 

1 large crab. 

1 small can Spanish sauce. 

2 tblsp. flour. 

1 small onion. 

1 egg. 

Crumbs. 


S & & 

Oil or butter substitute. 
Chopped parsley. 

Juice of 1 lemon. 

Seasoning. 

Grated cheese. 

Slices of lemon. 


(Skate, Hake, or Sole can be substituted). 

Slice the onion. Fry until brown in a little oil or butter 
substitute. Take from fire. Stir in 2 tablespoons of flour and 
the Spanish sauce. Cook, stirring over slow fire until it bub¬ 
bles. Add crab or fish and good cube of butter substitute, 
with juice of lemon and seasoning to taste. Cook five min¬ 
utes, stirring carefully. Remove from stove and stir in the 
beaten egg. Put in shells or ramekins, sprinkle with grated 
cheese and crumbs. Dot with butter substitute and bake in 
moderate oven until brown. Garnish with slices of lemon and 
chopped parsley. Mrs. V. Quartararo. 


1 tsp. mustard. 

4 tblsp. butter substitute. 
34 nutmeg, grated. 

1 cup grated crumbs. 
y 2 tsp. salt. 


DEVILED CRAB * * * 

1 crab. 

1 tblsp. flour. 

1 tblsp. chopped parsley. 

1 tblsp. lemon juice. 

J4 tsp. pepper. 

y 2 pt. top milk. 

Heat the top milk in a small saucepan. Thoroughly mix 
the flour, mustard and 2 tablespoons of the butter substitute 
and stir into the boiling milk. Boil two minutes. Remove 
from the fire, add the crab meat and seasoning. Fill rame¬ 
kins. Sprinkle with crumbs and place rest of butter substi¬ 
tute on top of crumbs. Brown in hot oven. 

Mrs. L. A. Hicks. 


58 

CONSERVATION RECIPES 


FISH 


CRAB COCKTAIL 


& & & £ 


y 2 lb. crab meat. 

2 tblsp. tomato catsup. 

2 tblsp, fresh horseradish. 
y 2 lemon—juice only. 


2 tblsp. mild vinegar. 

2 tblsp. minced pimiento. 

2 tblsp. minced bell pepper. 
Salt and pepper. 


Mix ingredients in order given. Chill and place in small 
glasses that have been iced. This will serve six persons. 

Mrs. Cleaveland Forbes. 


CRAB FLAKES WITH PIMIENTO * * * 

4 eggs. 1 cup crab meat. 

2 tblsp. soft crumbs. 1 tsp. lemon juice. 

1 y 2 tblsp. minced pimiento. y 2 tsp. salt. 

4 tblsp. butter substitute. Dash nutmeg. 

1 cup top milk. 

Boil eggs hard. Chop the whites and mash the yolks. 
Add the crumbs and pimientos. Stir in the melted butter sub¬ 
stitute. Add slowly the top milk and the crab meat and 
season. Serve as soon as it is smooth and well mixed, on 
rounds of war bread toasted. Mrs. Cleaveland Forbes. 

One-half cup of grated cheese gives variety to this recipe. 


CRAB VICTOIRE 


& <£ S & 


1 crab. 

1 tblsp. flour or cornstarch. 

1 cup soup stock or skim milk. 
1 clove garlic. 

4 medium onions. 


1 egg. 

Seasoning. 

Cold com meal mush. 
Crumbs. 

Butter substitute. 


pound fresh shrimps, 1 dozen small oysters, 1 cup fresh 
mushrooms, 1 tablespoon of butter substitute may be in¬ 
cluded or not, as desired. 


Slice onions. Fry slowly in butter substitute until very 
brown. Blend in the flour, rubbed to a cream in a little of the 
liquid. Add the rest of the liquid, and stir until it bubbles. 
Touch the pan with the garlic, more than an “inch rub” will 
be too much. Cook in this sauce the crab, oysters, etc., and 
season. Serve on round slices of corn meal mush dipped in 
egg and crumbs and browned in the oven in butter substitute. 

Mrs. C. W. Merrill. 


FISH 


59 

CONSERVATION RECIPES 


MUSSELS £ & & £ 

Sea mussels are as nutritious and wholesome as clams or 
oysters and are considered by some to be superior in flavor. 
They are the most easily digested of foods. 

Fresh mussels only should be used. If gathering them 
oneself, take the mussels from the rocks at low tide, and 
not during a spell of hot weather, which, if they are ex¬ 
posed at low tide to its effect may kill them. The mussels 
are alive if the shells are tightly closed. Until ready to use, 
keep covered with a damp cloth in a cool dark place. 

MUSSELS A LA INVERNESS * * * 

(Especially good for larger mussels). 

Mussels. Mussel juice. 

Clove of garlic. Crumbs. 

Parsley, chopped. Vegetable oil. 

Pepper. 

Clean and steam mussels. Chop. Save half the shells. 
Fry the garlic in the oil for three minutes. Add to the garlic 
the mussels and their bulk in crumbs. Moisten with the 
juice and simmer three minutes. Add the parsley and season 
to taste. Serve hot in the shells. Jeanne Clyti. 

STEAMED MUSSELS 

Mussels. Butter. 

Wash and clean mussel shells thoroughly; place in closely 
covered pan with a little water and steam ten to twenty 
minutes, until they are well opened. Remove the only in¬ 
edible part, the tuft of black hairs, or byssus. Strain the 
broth and serve the mussels on a large platter with some 
melted butter and some of the broth to each person. 

TOMATO SHRIMP WIGGLE # & £ & 

2 cups shrimps. 2 /z cup milk. 

1 small onion, sliced. 1 tblsp. butter substitute. 

1 cup cold boiled rice. Seasoning. 

1 cup stewed tomato. 

Fry onion in butter substitute. Add other ingredients, 
except the milk. Heat thoroughly. Add milk just before 
serving. Mrs. Arthur Brodeur. 


60 

CONSERVATION RECIPES 


FISH 


SPANISH SHRIMP 

1 lb. picked shrimps. Pepper. 

1 y 2 cups boiled rice. Catsup. 

Butter substitute size of egg. 

Melt butter substitute. Add shrimps, rice, catsup and 
pepper. Heat thoroughly. Serve in casserole or patty cases. 

SALT AND SMOLED FISH 

“Salt and smoked fish contain more nutriment, pound for 
pound, than when fresh. Salt fish must be freshened before 
use by soaking in water, flesh side down. Less freshening is 
required if the fish be boiled, than if fried or broiled. If very 
salty, the freshening process can be hastened by resting the 
fish in the water on a wire tray or on a few clean sticks, and 
if the pieces be thick, by making several deep incisions in the 
flesh.” 


SALT FISH CHOWDER J* 

1 cup picked fish. 2 cups scalded milk. 

2 cups sliced raw potato. Salt and pepper to taste. 

1 large onion, sliced. 

Place in a pot, alternate layers of fish, onion, potato and 
cracker. Season. Cover with hot water and boil twenty 
minutes. Add scalded milk; let boil up and serve. 


BROILED SALT FISH 


,< 


1 piece fish. Lemon juice. 

1 tblsp. boiling water. Cucumber pickle, minced fine. 

Butter substitute. Pinch black pepper. 

Dry fish carefully, rub with butter substitute and broil a 
nice brown. Lay on heated platter, pouring over it a sauce 
made of 1 tablespoon butter substitute, melted, 1 teaspoon 
lemon juice, the boiling water and the pickle. 


CREAMED SALT FISH J* 

Fish. 1 egg. 

1 cup white sauce. 1 tsp. lemon juice. 

Seasoning. 

Wipe the fish dry and broil until done but not too brown. 
Lay on hot platter and pour over it the white sauce, to which 
the beaten egg, and the lemon juice have been added at the 
last moment. 


FISH 


61 

CONSERVATION RECIPES 


SALT FISH PUDDING J J jt jt 

2 cups flaked fish, cooked. Grated cheese. 

iy 2 cups crumbs. 2 cups milk. 

Yz cup butter substitute, melted. 2 well beaten eggs. 

Yz cup crumbs. y 2 tsp. pepper. 

Mix all the ingredients except the Yz cup of crumbs and 
the cheese. Put in oiled baking dish. Cover with the crumbs; 
sprinkle with grated cheese and bake until brown. 


FRIED SALT MACKEREL 

Salt mackerel Butter substitute. 

y 2 cup scalded milk. 

Soak a salt mackered in water all night. Be sure that only 
enough salt remains to render it palatable. Dry well and fry 
in butter substitute. When brown, turn, adding more fat if 
necessary. When well-cooked pour milk in pan; simmer 
two minutes over slow fire. Serve on hot platter with the 
sauce around it. Mrs. W. E. Colby. 


SMOKED STURGEON 


j* j * 


1 piece smoked sturgeon. Parsley. 

1 cup bouillon. Flour. 

1 egg, hard boiled. Seasoning. 

Lemon, sliced. 

Place fish in baking dish and cover with bouillon. (If this 
is not at hand, dissolve 1 beef cube in hot water). Bake 
slowly until cooked through. When done remove fish and 
thicken liquid in pan. Pour over fish. Garnish with egg and 
parsley. 


62 

CONSERVATION RECIPES 


MEAT 


MEAT SUBSTITUTES 

Mrs. S. C. Irving, Editor. 


The substitutes for meats besides fish are dried beans, 
lentils, peas, some nuts, milk, eggs and cheese. 

It is possible to combine these so as to make many un¬ 
usual and palatable dishes. 

p 

SAUCES 

Especial attention must be given to seasoning of dishes 
which have as their foundation beans, rice, or other foods 
having little flavor of their own. 

Use peppers, onions, garlic, leek, celery, catsup, Worces¬ 
tershire sauce, etc., for increasing flavor. Bean and nut 
loaves should be served with highly seasoned sauces. 


ITALIAN TOMATO SAUCE 


S & & 


y 2 cup finely cut onion. 
y 2 cup grated or cut turnip. 
y 2 cup grated or cut carrot 
4 tblsp. butter substitute. 


2 cups cooked tmatoes. 

2 tsp. salt. 

2 tblsp. flour. 

y 2 cup cut green peppers. 


Cook vegetables (except tomato) in the fat until tender. 
Add tomato and salt, cook 5 minutes. Put through strainer, 
return to fire, add flour mixed with 2 tablespoons cold water, 
boil five minutes. 


PIMIENTO SAUCE * * * 

Force canned pimiento through a strainer. Add y 2 cup of 
this puree to 1 cup of white sauce. 

BROWN NUT SAUCE ^ * * & 

2 tblsp. vegetable oil. 1 y 2 cups stock or milk. 

2 tblsp. peanut butter. J4 tsp. salt. 

Zy 2 tblsp. flour. Few grains pepper. 

Brown the fat, add peanut butter and when well mixed 
add flour and continue browning. Pour in the stock gradual¬ 
ly, stirring constantly. Bring to the boiling point and add 
salt and pepper. 


SUBSTITUTES 


63 

CONSERVATION RECIPES 


VEGETABLE CHOWDER 


£ & & & 


1 can tomatoes. 

1 qt. milk. 

1 can Lima beans. 

2 onions. 

4 large potatoes. 

1 can okra, if desired. 


2 tblsp. corn flour. 
\y 2 tsp. salt. 

Va tsp. pepper. 
y 2 tsp. soda. 
Butter substitute. 


Slice onion thin and cook until softened in the pork fat. 
Combine the Lima beans and potatoes, cubed, with milk. 
Add onions and cook until the potatoes are done. Thicken 
with corn flour mixed with a little cold milk; add salt, pep¬ 
per and okra, if desired, and stir in the tomatoes, after adding 
soda to them and bringing them to the boiling point. 

Mrs. Franklin Nutting. 


DRIED LIMA BEAN CUTLETS * * * * 

r / 2 lb. dried Lima beans. 1 egg. 

y 2 cup dry crumbs. y cup milk. 

54 tsp. salt. 2 tblsp. minced parsley, 

tsp. pepper. 54 tsp. baking soda. 

Soak the beans over night, drain, add baking soda and 
water to cover. Boil until soft. Drain and mash the beans. 
Add the crumbs, seasoning, parsley, and half of the egg, 
which should be beaten. Add milk to moisten if necessary; 
form into cutlets or croquettes and roll first in crumbs, then 
in the egg diluted with two tablespoonsful cold water, and 
then again in crumbs. Fry in deep fat or saute, as desired. 

Mrs. Franklin Nutting. 

LIMA BEANS EN CASSEROLE * 

1 y 2 cup dried Lima beans. 1 cup milk. 

Butter substitute. Salt. 

2 medium sized onions. Pepper. 

Soak the beans over night. In the morning boil until soft 
and drain. Sear the pork in a hot frying pan; remove from 
pan and add onions sliced. Cook these until soft. In a greas¬ 
ed casserole place layer of beans sprinkled with onions which 
have been lightly browned in butter substitute, and season 
with salt and pepper; repeat until all is used. Over this 
pour the milk and bake from 15 minutes to half an hour. 


64 

CONSERVATION RECIPES 


MEAT 


LIMA BEAN LOAF 

2 lbs. Lima beans. 

1 qt. tomatoes. 
Butter substitute. 

2 onions. 


2 cloves garlic. 

Salt, black pepper and cayenne. 
Grated cheese. 


Wash beans and drain. Pour boiling water over and con¬ 
tinue the boiling until tender, without seasoning. Add salt, 
pepper—black and cayenne, tomatoes, butter substitute, 
onions—cut fine, cloves of garlic if desired. Cook together 
until thick. Put in baking dish, sprinkle cheese on top and 
brown in oven. Mrs. C. R.Ogilvie. 


NAVY BEANS AND CHEESE LOAF & S S # 

2*4 cups cooked Navy beans (1 cup dry). 

cup crumbs. 1 egg. 

1*4 tsp. salt. 134 cups water. 

% tsp. pepper. 1 tblsp. butter substitute. 

tsp. parsley. 1 cup grated cheese. 

Mix, put in greased dish. Bake in water in moderate 
oven three-fourths of an hour. Prof. Mary Beals Vail. 

(Mills College.) 


CHILI BEANS WITH CHEESE & * * * 

2 cups red beans. 1 cup grated cheese. 

3 tblsp. fat. Salt, Chili sauce, water if necessary. 

Soak the beans over night and cook until tender. Add the 

fat, salt and Chili sauce to make it taste right, water if neces¬ 
sary, and when very hot, the grated cheese. Take from stove, 
mix well and serve at once. Prof. Mary Beals Vail. 

(Mills College.) 


SPANISH BEANS NO. I J* # * 

2 cups pink beans. 2 tblsp. vinegar. 

3 tblsp. fat. 2 tblsp. sugar. 

1 onion, sliced. J4 tsp. soda. 

2 cups ttomatoes. Salt, red pepper. 

Soak beans over night. In morning pour off water, cover 

again with cold water. Heat, and when it boils add soda. 
When boiled a few minutes pour off this water and again 
cover well with water and add the fat, onion, sliced, toma¬ 
toes, vinegar, sugar, salt and red pepper. Boil about three 
hours. Jessica Wallace. 


SUBSTITUTES 


65 

CONSERVATION RECIPES 


SPANISH BEANS NO. II & * 

2 cups pink beans. y 2 green pepper. 

1 tsp. soda. Butter substitute. 

1 small onion. 2 large tblsp. salt. 

1 clove garlic. y 2 Chili pepper or cayenne. 

Soak beans over night. Drain, cover with water ; bring to 
boiling point, and add soda. Pour this off and wash. Chop 
the other ingredients fine.- Cover all with water and boil 
three hours. Mrs. Switzer. 


STEWED LENTILS & £ & & 

1 cup lentils. 1 tsp. salt. 

1 tblsp. butter substitute. 1 salt spoon pepper. 

Wash half pint of lentils. Cover with cold water and soak 
over night. Next morning cover with fresh boiling water and 
cook slwly one hour. Drain; return them to the kettle; add 
butter substitute, salt and pepper; shake for a moment until 
thoroughly hot, and serve. Mrs. Rorer. 


LENTILS AND RICE 

3 tblsp. butter substitute. 
y 2 cup lentils. 
y 2 cup milk. 
y 2 cup water. 

1 tsp. curry powder. 


S & S 

1 small onion. 

1 tblsp. lemon juice. 

1 cup boiled rice. 

Salt and pepper to taste. 


Wash lentils and soak them in milk twelve hours. Melt 
butter substitute; slice onion and fry a pale brown; add curry 
powder, milk, water, seasoning and lentils; simmer two 
hours; add lemon juice just before serving. .Serve with hot 
rice. Mrs. Chas. R. Thoburn. 


PEANUT BUTTER GRAVY 


& & & & 


2 tblsp. flour. 1 tblsp. peanut butter. 

1 tblsp. butter substitute. 1 cup water. 

1 tblsp. salad oil. y 2 cup milk. 

Brown the flour in the frying pan; add butter substitute 
and salad oil; add the water a little at a time to the peanut 
butter; then stir into the browned flour. When it is quite 
thick and ready to take from the fire add the milk, salt and 
pepper to taste. Mrs. Nina Rhodes. 


66 

CONSERVATION RECIPES 


MEAT 


EGGS ON TOAST WITH TOMATOES * * * 

y 2 can tomatoes. 1 tblsp. chopped parsley. 

1 tblsp. butter substitute. Few drops onion juice. 

1 tsp. cornstarch. Salt and pepper. 

5 eggs. Toasted corn muffins. 

Cook together tomato, butter substitute, salt, pepper and 
onion juice five minutes. Add cornstarch dissolved in water, 
then the eggs, slightly beaten. Stir constantly; add chopped 
parsley. Serve on toast. Mrs. W. C. Blasdale. 


SOY BEANS AND RICE 


& & & 


1 lb. soy beans. 1 tblsp. Worcestershire sauce. 

2 large onions. y 2 tsp. paprika. 

2 large green peppers y 2 tsp. soda. 

3 tblsp. olive oil. Salt, boiled rice. 

6 drops Tabasco sauce. 

Pick over and wash beans; soak in cold water over night. 
In the morning, drain, add water to cover, then onions and 
green peppers sliced, and the soda. Bring to boiling point, 
then add a tablespoon of salt. Simmer two hours. Add the 
Worcestershire, Tabasco and paprika and more salt if needed. 
Let this simmer again one hour or until the beans are soft. 
Then in a small frying pan heat the olive oil until hot, add 
six tablespoons of the beans with their juice, and with a 
large spoon or fork crush and mix the beans with the oil. 
Let this cook for five minutes. Then add it to the rest of the 
beans. Stir well and serve with rice. 


SAVORY BAKED SOY BEANS ^ 

2 cups soy beans. y^ tsp. mustard. 

1 small onion. tsp. ginger. 

y<\ tsp. salt. 3 tblsp. molasses. 

3 tblsp. sugar. 

Pick over and wash beans, cover with cold water and let 
stand over night. Drain in morning, cover with fresh water 
and boil one hour. Drain and rinse with cold water. In the 
bottom of bean pot place a small onion; add the beans and 
seasoning. Cover the beans with water and bake six hours in 
slow oven, adding more water when necessary. Remove the 
cover from bean pot during the last hour of baking. Add 
butter substitute if desired. 


SUBSTITUTES 


6 7 

CONSERVATION RECIPES 


SPINACH AND EGGS & * * S 

3 bunches spinach. Eggs. 

Oil or butter substitute. Salt and pepper. 

Wash and boil the spinach in well salted water until 
tender. Drain and put through the meat grinder. Beat eggs 
(one for each person to be served) and add to the spinach; 
season and mix thoroughly. Fry one onion in oil or butter 
substitute until brown, add the spinach and eggs. When the 
under side is brown turn into another hot, greased pan and 
brown the other side. Sprinkle the top with grated Monterey 
cheese and serve, cutting like pie. Mrs. H. H. Kineger. 


& S 

1 lemon. 

6 chopped almonds. 

3 tblsp. cornstarch. 

2 cups milk. 
y 2 tsp salt. 


CURRIED EGGS 

2 tblsp. butter substitute. 

6 hard boiled eggs. 

1 small chopped onion. 

1 chopped sour apple. 

2 tsp. curry powder. 

Boil eggs until hard; peel and place in cold water until 

required. Fry onion in butter substitute a few minutes; add 
curry powder, apple, nuts and cornstarch moistened with 
milk. Simmer 15 minutes, stirring from time to time. If too 
thick, add a little white stock or water. Cut eggs in halves 
and lay them in the sauce until they are thoroughly heated. 
Remove them to deep, hot dish, strain sauce over them, 
garnish with lemon slices. Mrs. C. R. Thorburn. 


EGGS WITH TOMATOES 

3 eggs. 

3 tblsp. butter substitute. 

4 even sized tomatoes. 

8 rounds buttered toast. 


2 tblsp. milk. 

1 tblsp. chopped pimiento. 
Salt and pepper to taste. 
Parsley. 


Select ripe tomatoes but do not have them too large; 
remove stems and cut each in half crossways; remove cores 
and pips and fry lightly in two tablespoonfuls butter substi¬ 
tute. Have rounds of toast a little larger than tomatoes. 
Beat eggs in small saucepan; add milk, pimientos, 1 table¬ 
spoonful butter substitute, seasoning and stir over fire until 
creamy and just thickening. Place each half tomato on round 
of toast, divide egg mixture into round of tomatoes, garnish 
with parsley and serve hot. Mrs. C. R. Thorburn. 


68 

CONSERVATION RECIPES MEAT 

STUFFED EGGS 

Eggs and oysters, or flaked fish. Salt. 

Cream sauce. Toast. 

Pepper. Parsley. 

Boil the eggs hard—one for each person to be served. 
Remove shells; cut a slice from the small ends and remove 
yolks and part of the whites without breaking the outside of 
the whites. Fill the egg cases with oysters or flaked fish and 
cream sauce. Cover rounds of barley flour biscuit toasted 
with the yolks—mashed and seasoned with butter, pepper and 
salt. Place the eggs, small ends down, on the toast. Serve 
hot, garnished with parsley. 


ENCHILADA EGGS * 

1 pt. tomatoes. 6 eggs. 

1 cup grated cheese. 1 small onion. 

Butter substitute, salt and pepper. 

Slice one small onion in drippings and brown. Add to¬ 
matoes and boil 20 minutes. Add cheese and boil 5 minutes. 
Lastly, add the eggs, stirring until the mixture is sufficiently 
thick. Serve on toast. Mrs. F. C. Torrey. 


EGGS A LA CASTILIENNE 


jt je & ^ 


3 hard boiled eggs. 1 tblsp. cornstarch. 

I cup stewed tomatoes. y 2 cup strong Eastern cheese. 

y 2 cup milk. y tsp. soda. 

1 tblsp. oleomargarine. Sprinkling of pepper. 

Melt oleomargarine, stir in flour, pour on gradually while 
stirring constantly hot tomato sauce previously mixed with 
soda. Bring to boiling point; add milk and grated cheese, 
and when well blended add the finely mashed whites of the 
boiled eggs, salt and pepper. Pour the mixture over toasted 
muffins. Last of all force the yolks of the eggs through a 
coarse sieve and sprinkle over the dish. 

Mrs. George W. Corner. 


CORN MEAL NUT PATTIES * S 

1 cup cooked corn meal. 1 tblsp. chopped pickle. 

1 slice pimiento. tsp. baking powder. 

3 tblsp. chopped nuts. Salt, pepper. 

Mix, shape and brown in the oven, or saute. 


69 

SUBSTITUTES CONSERVATION RECIPES 


EGG SOUFFLE jt jt 

3 tblsp. butter substitute. 1 tsp. salt. 

3 eggs. y 2 cup scalded milk. 

3 tblsp. potato flour. % tsp. mustard, 

cup American cream cheese. Cayenne pepper. 

Melt butter substitute in pan, add flour, salt, mustard and 
cayenne; rub to a smooth paste and add the milk slowly, 
stirring constantly. Add cheese. When well cooked, remove 
from fire and add egg yolks well beaten, then fold in the 
beaten whites. Put in a baking dish and bake in moderate 
oven 20 minutes. Serve at once. Mrs. B. E. Meredith. 


MOCK VEAL ROAST * * * 

y 2 pt. lentils. 2 tblsp. salad oil. 

y 2 pt. shelled roasted peanuts. Milk, salt, pepper. 
y 2 pt. toasted crumbs. 

Soak lentils over night, drain, bring to boiling point, throw 
away water. Cover with fresh water and cook until tender, 
drain again and press through sieve. Add nuts, chopped or 
ground, salad oil, crumbs and seasonings, with su^cient milk 
to make the consistency of mush. Pour into baking dish and 
bake one hour. Beans or peas may be substituted for lentils. 

Mrs. Frank Menefee. 


TURKISH PILAF * * * 

y 2 cup washed rice. 1 cup brown stock. 

y cup tomatoes. 3 tblsp. butter substitute. 

Heat stock and tomatoes to boiling point; add rice slowly. 
Steam until soft, then stir in butter substitute with a fork and 
keep uncovered to let steam escape. Season to taste. 

HOMINY CROQUETTES 

y 2 cup hominy. 1 tblsp. butter substitute. 

1 pt. strained tomatoes. Paprika. 

y 2 tsp. salt. 

Cook hominy and tomatoes in double boiler until tender. 
Stir in 1 tablespoonful butter substitute. Cool in shallow dish. 
Shape in squares, dip in corn flour, fry brown in any pre¬ 
ferred fat. Serve with Cheese Sauce. 

CHEESE SAUCE— y 2 cup thin white sauce made with 
cornstarch, add y 2 cup chopped cheese. 

Mrs. Charles G. Hyde. 



70 

CONSERVATION RECIPES 


MEAT 


VEGETABLE ROAST 


& 


1 cup baked soy beans. 

1 cup strained, stewed tomatoes. 
1 cup boiled rice. 

1 cup chopped, raw potato. 

1 tblsp. melted butter substitute. 

2 cups dried crumbs. 

1 cup corn, cut from cob. 


y 2 tsp. beef extract. 

1 egg, well beaten. 

2 tsp. salt. 

2 tsp. baking powder. 

tsp. pepper. 

1 tsp. minced onion. 
y 2 cup milk. 


Mix all ingredients together, using enough crumbs to 
form the whole into a loaf. Bake one hour, basting with 
one-half cupful of milk in which two tablespoonfuls of butter 
substitute have been melted. Serve with tomato sauce. 


RICE OMELET ^ * 

1 cup boiled rice. 1 tblsp. warm water. 

2 eggs. Dash of white pepper. 

1 tblsp. butter substitute. 

Have ready a cupful hot boiled rice (measured after cook¬ 
ing) in which the grains are separate and dry. Beat whites 
of eggs to a stiff froth, and the yolks until thick. To the 
yolks add the warm water, salt, white pepper and the rice; 
then very lightly mix this with the whipped whites. Melt one 
tablespoonful of butter substitute in a frying pan (a cast 
iron pan is best), turn in the rice and egg mixture, let stand 
over a moderate fire for about two minutes to set on the 
bottom; then transfer to a moderate oven until, when tested 
with a knife, the blade comes out clean, (about five minutes). 

Mrs. J. J. Warner. 

CHEESE SAUCE FOR RICE OMELET ^ J* 

1 tblsp. butter substitute. y 2 cup chopped cheese. 

1 tblsp. cornstarch. Salt and pepper to taste. 

1 cup milk. 

With butter substitute, cornstarch and milk make a cream 
sauce; add to it the chopped cheese and stir until cheese is 
melted. Cut omelet in half; spread with about one-third of 
the sauce; place on it the other half; turn carefully on a hot 
platter and over it pour the remainder of the sauce. 

Mrs. J. J.Warner. 


SUBSTITUTES 


71 

CONSERVATION RECIPES 


ESCALLOPED CHEESE S S £ 

1 lb. Eastern cream cheese Bread in broken slices. 

1 cup milk. Paprika, salt to taste. 

1 egg. 

Line bottom of baking dish with bread; cover with layer 
of cheese sprinkled with paprika. Repeat two or three times. 
Beat egg light, pour into cup of milk and pour over cheese. 
Bake until cheese is thoroughly melted. 

Mrs. Walter H. Seaver. 


CHEESE SOUFFLE <* & & & 

2 tblsp. butter substitute. 4 eggs. 

2 tblsp. corn or potato starch 1 cup grated cheese. 

1 cup milk. Salt, pepper and cayenne. 

Cream butter substitute and flour, add milk, place on 
stove to let thicken. Then add yolks of eggs, beaten, and 
cheese. Season and turn into warm chafing dish, stirring into 
it gently the well beaten whites of eggs. Let cook 20 min¬ 
utes but do not stir after it begins to boil. 

Mrs. F. J. Solinsky. 


CHEESE FONDU 


S £ & £ 


1 tblsp. butter substitute. 1 tsp. dry mustard. 

1 cup milk. 2 eggs. 

1 cup crumbs. Salt to taste; cayenne. 

2 cups grated cheese. 

Put a tablespoon of butter substitute in double boiler; 
when melted add cup of fresh milk and cup fine crumbs, the 
grated cheese, a little salt, the dry mustard, and a little 
cayenne. Stir constantly and just before serving add the 
eggs, beaten light. J. K. Harano. 


POTATOES WITH CHEESE * * 

Raw potatoes. Cheese. 

Chopped onion. Pimientos. 

Cream sauce. 

Dice potatoes to the amount needed; add onion to taste, 
and parboil five minutes. Make a cream sauce with either 
corn or potato starch and add cheese to the sauce. Pour over 
the potatoes and onions. Add chopped pimientos and bake. 

Mrs. J. J. Warner. 


72 

CONSERVATION RECIPES 


MEAT 


RICE AU GRATIN * * * * 

1 cup boiled rice. Grated cheese. 

y 2 cup cream sauce. 

Mix rice and cream sauce well seasoned; put in greased 
baking pan with generous sprinkling of cheese and bake until 
brown on top. Mrs. C. F. Adams. 


RICE AND CHEESE 


jt 


y 2 cup rice. 

y 2 cup grated cheese. 

1 cup milk. 


2 tblsp. salad oil. 
2 tblsp. flour. 

1 tsp. salt. 


Boil rice in salted water. Make milk sauce from other 
ingredients. Add cheese. Pour over rice and serve. 

Olive Farrar. 


FRENCH COTTAGE CHEESE * * 4* S 

When the milk is curdled, do not heat but put in a fine 
sieve and allow to drip until fairly stiff. To be eaten with 
acid fruit, served with sweet cream and sugar. 

In making the American cheese, the curdled milk should 
not be heated above blood heat and the milk thoroughly 
chilled before the whey is drawn off. 


RICE SAVORY (With Cheese) 

1 cup rice. 

3 tblsp. butter substitute. 

2 chopped pimientos. 

1 chopped onion. 

1 qt. boiling water. 

2 tblsp. celery salt or seed. 


2 tsp. salt. 
y 2 tsp. paprika. 

2 eggs. 

1 cup chopped cheese. 
Dash of black pepper. 


Drop one cupful well washed rice in kettle of boiling wa¬ 
ter; boil rapidly 5 minutes and drain. While it is boiling, 
melt in a saucepan the butter substitute and add pimientos 
and onion; cook slowly about one or two minutes; add rice, 
and nearly one quart of boiling water, in which celery seed or 
celery salt has been steeped; add salt, dash of black pepper 
and paprika. Boil slowly until water is all absorbed; stir in 
two well beaten eggs and one heaping cupful of chopped 
cheese. Stir carefully with a fork and serve in a hot dish. 

Mrs. J. J. Warner. 


SUBSTITUTES 


73 

CONSERVATION RECIPES 


CORN MEAL AND CHEESE # J* J* 

3 cups corn meal. 2 qts. water. 

1 tblsp. salt. Fat. 

54 lb. American cheese (1 cup). 

Pour the boiling water on the corn meal, stirring con¬ 
stantly. Add salt and boil until thick. Cook in double boiler 
one hour and remove from fire. Add cheese and stir until 
cheese melts. Pour into a cold bread pan. When cold, cut 
into slices and brown in small amount of hot fat. Serve with 
tomato sauce. Mrs. Gurdon Bradley. 

POLENTA WITH CHEESE J» * * 

2 cups boiling water. 1 cup grated cheese. 

2 cups milk. Egg. 

1 tsp. salt. Fat. 

1 cup corn meal. 

Heat water and milk to boiling point; add salt and sift in 
corn meal slowly. Cook over hot water two hours, or put 
into fireless cooker for three hours. When cooked add cheese, 
pour into a shallow pan until half an inch thick. When cold, 
cut into two-inch squares, dip in crumbs, then in egg, and 
again in crumbs and fry in deep fat. Or roll in flour and 
saute in butter substitute. Mustard, cayenne, Worcester¬ 
shire sauce, may be added if desired. 


TAMALE PIE 

1 can corn. 

1 can tomato sauce. 

£4 cup corn meal. 

2 eggs. 

Mix and bake in casserole 


jt 

1 cup milk. 

1 tsp. Spanish pepper. 

1 tsp. salt. 

1 cup ripe olives, 
one hour. 

Mrs. Davenport. 


BAKED TAMALE 

1 can corn. 

1 small onion, chopped fine. 

1 green pepper, chopped. 

Salt, pepper, butter substitute. 
1 tblsp. Spanish pepper. 


j* jt 

12 to 14 ripe olives. 

1 cup yellow corn meal. 
l l / 2 cups milk. 

1 cup tomatoes. 

2 eggs. 


Mix all together and bake in casserole. 

Mrs. T. M. Shearman. 


74 

CONSERVATION RECIPES 


MEAT 


CORN TAMALE 


J* £ £ < 2 * 


1 cup grated cheese. 1 level tsp. soda. 

1 cup corn meal. 1 level tsp. Chili sauce. 

1 cup milk. 1 level tsp. salt. 

1 can corn. 1 egg. 

1 can tomato puree. 

Mix corn meal, milk, corn and puree with soda. Let stand 
3 hours. To this add salt, grated cheese, any leftover meat; 
egg, beaten lightly, adding last the Chili seasoning. Bake in 
ramekins 30 minutes. Serve with a rich cream sauce in 
which put 2 heaping tablespoonfuls grated cheese. 

Mrs. Frank J. Duffy. 


BAUREGARD TOAST 




6 slices toast. y 2 tsp. salt. 

1 cup milk. 4 hard boiled eggs. 

1 tblsp. olive oil. 1 small can mushrooms. 

1 tblsp. cornstarch. 2 tblsp. grated cheese. 

Dash of black and cayenne pepper. 


Make white sauce of the milk, oil, cornstarch and sea¬ 
soning. Stir in diced whites of eggs and mushrooms, cut 
fine. Have toast ready and turn sauce over it. Force yolks 
of eggs through coarse strainer and sprinkle over top with 
grated cheese. Mrs. F. P. Nutting. 


MEATLESS STEW 




1 tblsp. butter substitute. 

2 or 3 bay leaves. 

3 or 4 potatoes—parboiled. 
Salt and pepper to taste. 

1 tblsp. corn flour. 


1 pt. boiling water. 

4 to 6 small onions. 

2 or 3 ripe tomatoes. 

3 or 4 cucumbers. 

2 green peppers. 


Peel cucumbers and slice each into four oblong slices. 
Cut peppers into small pieces, discarding seeds and inner 
strips. Melt butter substitute in frying pan and add bay 
leaves, cucumbers and peppers. Cover. Fry until browned 
thoroughly on both sides. Add hot water, onions, tomatoes, 
and seasoning. Cover tightly and cook 45 minutes. Add 
parboiled potatoes and flour thickening. Cover tightly and 
cook 15 minutes. Mrs. R. Chester Turner. 


SUBSTITUTES 


75 

CONSERVATION RECIPES 


SUBSTITUTE FOR MEAT * * * 

2 tamales (fresh or canned). 1 can corn. 

1 cup chopped olives. Cheese. 

Mix all together and cover with grated cheese. Bake from 
20 to 30 minutes. Mrs. J. J. Warner. 




76 

CONSERVATION RECIPES 


MEATS 


MEATS 

Mrs. A. F. Pillsbury, Editor. 

Conservation must be the keynote in the use of meats as 
it is in the use of wheat, flour, sugar and fats. Less meat 
must be used; and in the choice of cuts those should be se¬ 
lected that are not so suitable for transportation. This in¬ 
volves a freer ordering of the cheaper cuts which require 
longer and slower cooking, but are just as nutritious. 

Waste must be avoided in every way. To this end we 
must first of all be sure of the quality of the meat. 

Beef should be of smooth, fine grain, of a bright red color, 
and well covered with white fat. The fat should be abundant 
about the kidneys. 

Mutton should be firm, juicy, and red in color. 

The proper cooking of the different cuts and kinds of meat 
will also eliminate waste. Beef requires more heat in roasting 
than mutton. Frequent basting with the fat in the roasting 
pan is essential. 

For the cuts other than roasts casserole and fireless cook¬ 
ing are true conservation methods. 

PRIME ROAST BEEF * * * 

Sear the roast on both sides before a direct and very hot 
fire, or in a hot pan. Keep the oven at a good heat for 
fifteen minutes, then decrease somewhat. Fifteen minutes to 
the pound is an average allowance. If a very rare roast is 
desired allow less time. Add no salt until the first half 
hour’s roasting. Baste often. 

SIMMERED, OR SWISS STEAK * * * * 

iy 2 lbs. top round. 1 small onion. 

2 tblsp. drippings. Flour, non-wheat. 

1 large carrot. Salt and pepper. 

Dredge steak with flour and bruise well with meat bruiser, 
or wooden potato masher. Sear quickly in hot fat; place car¬ 
rots and onion, chopped fine, on top of steak. Add one cup 
of water and simmer in a covered pan or casserole two hours. 

Mrs. Vernice Brand. 

The vegetables may be omitted in this recipe and the 
steak served with brown gravy or tomato sauce. 


MEATS 


77 

CONSERVATION RECIPES 


PORTERHOUSE STEAK J* ** J» 

Use the broiler of the gas oven, or the coals of an open 
fire, at top heat. Expose the steak to the direct heat and 
sear on both sides as quickly as possible. A thick steak will 
cook in fifteen minutes; a thin one in ten. Serve at once 
with salt and butter on a very hot platter. Individual plates 
must also be hot. 


STANLEY STEAK AND BANANAS 


c $8 c $8 *$8 ^8 


3 tblsp. horseradish. 
1 cup milk. 

Salt and pepper. 

Oil. 


1 lb. steak. 

4 bananas. 

2 tblsp. butter substitute. 

2 tblsp. flour. 

Season chopped steak with salt and pepper; form in thin, 
flat cakes. Peel bananas and pour oil over them. Bake in a 
quick oven one-half hour, or until brown. Broil or bake meat 
cakes, and have ready a sauce made by blending flour and 
fat. Add cold milk, stir until it boils; add salt and horse¬ 
radish. Serve the cakes on a hot platter with the sauce. 
Place one browned banana on each cake. 

Mrs. Walter H. Seaver. 


STEAK, SPANISH 

Round steak—small. 

2 tblsp. butter substitute. 
1 can tomatoes. 


c $8 c $8 v $8 c $8 

y 2 onion. 

Salt, sugar, paprika. 
Flour. 


Cook sliced onion in hot fat until golden color; add steak 
dredged with flour, and turn while searing. Cook the toma¬ 
toes, salt, sugar and paprika in a separate vessel. Combine 
all and cook en casserole one hour. Helen P. Gatch. 


DIFFERENT MEAT LOAF 

1 lb. steak. 

1 can tomatoes. 

12 nuts. 

12 olives. 


c $8 c $8 c * 1 * v $8 

2 pimientos. 

Corn meal—uncooked. 
Seasoning. 


Put olives, nuts, pimientos and onion through the meat 
grinder. Add meat, salt, pepper and the thin part of the 
tomatoes; bind with two-thirds cup of corn, and mold. Bake 
two hours. Serve with tomato sauce. 

Mrs. F. E. Menefee. 


78 

CONSERVATION RECIPES 


MEATS 


STEAK EN CASSEROLE 


& & £ j* 


2 lbs. steak. y 2 cup celery. 

2 tblsp. drippings. 1 tsp. parsley. 

2 tblsp. corn flour. 6 ripe olives. 

2 carrots. I pimiento. 

4 tomatoes, or 1 can. 1 tsp. salt. 

1 large onion. 

Cut the meat in small pieces; add the sliced carrots, cut 
tomatoes, onion and parsley minced, the celery, olives and 
pimiento. Heat the drippings, add the flour (off the fire), 
stir until smooth and cook one minute. Combine all ingredi¬ 
ents and cook en casserole two or three hours. Add the salt 
after the first hour’s cooking. If garlic is desired, rub the 
dish with it before adding the meat. Gracia S. Pillsburv. 


BEEF HEART 




1 beef heart. 

2 cups crumbs. 

2 tblsp. butter substitute. 

1 egg. 

2 pieces celery. 


1 large carrot. 

1 large onion. 

2 tblsp. parsley. 
Salt and pepper. 


Place the heart in well salted water for an hour. Rinse 
thoroughly and fill with toasted and rolled crumbs mixed with 
the seasoning, minced onion, parsley and beaten egg. Sew 
up and place in a covered dish with the carrot and celery and 
bake two or three hours in a slow oven. 

(An old French recipe). Dinaise Menefee. 


VEAL BIRDS 

1 y 2 lbs. veal steak. 
\y 2 cups crumbs. 

1 onion. 

2 tblsp. fat. 


& 

2 tblsp. rice or corn flour. 
Salt, pepper, savory. 
Vegetables. 


Cut very thin meat into four-inch squares; stuff with a 
•dressing of crumbs seasoned with chopped onions and any 
other vegetables desired, and herbs. Fold or roll, and skewer 
into place. Brown fat, turning often; simmer in stock, or 
tomato sauce, or in gravy made by adding the flour to the 
fat left in the pan after browning the birds, and 1 cup of 
water. Cook in a casserole slowly, or the fireless cooker, 
until tender. Government Bulletin. 


MEATS 


79 

CONSERVATION RECIPES 


CREAMED KIDNEYS 




8 lamb kidneys. 1 onion. 

2 tblsp. drippings. 1 tblsp. minced parsley. 

2 tblsp. barley flour. Salt and pepper. 

Wash the kidneys thoroughly, then place them on the fire 
in enough cold water to cover. Parboil five or ten minutes. 
Put in cold water again, remove all skin and gristle and slice 
in round slices. Heat an iron skillet and put in the fat. Mince 
the onion and brown in the fat to a gold color. Stir in the 
flour, off the fire, until it is smooth. Add the kidneys, milk 
and seasoning. Simmer slowly for twenty minutes and serve 
hot with toast and green peas. Mrs. Gurdon Bradley. 


RICE MEAT BALLS * 

1 lb. round steak—ground. 1 chopped onion. 

54 cup of rice. 2 cups water. 

1 cup crumbs. Garlic, parsley. 

1 can tomatoes. Cayenne, poultry seasoning. 

Blend meat, cooked rice and seasoning. Shape in balls. 
Make a sauce of the tomatoes and water, boiling until they 
blend. Drop the balls into the sauce and simmer gently two 
or three hours. Mary F. Underhill. 


KIDNEY SAUTE 


jt & & 


2 beef kidneys. 2 tblsp. barley flour. 

2 carrots. 1 large onion. 

2 tblsp. drippings. Salt and pepper. 

Cut kidneys in three-quarter-inch cubes; brown thorough¬ 
ly in flour and drippings. Add the carrots cut in cubes, the 
minced onion and seasoning. Simmer for an hour or more. 
Serve with toasted war biscuit. 

Hillside Club War Service Section. 


BRAINS ^ * * * 

8 brains. 1 tblsp. milk. 

1 egg. 3 tblsp. butter substitute. 

1 cup crumbs. Corn flour. 

Wash well and soak until white. Remove the fibre and 

divide into small pieces. Dip in the flour and roll in egg and 
crumbs. Fry in butter substitute. Serve very hot with a 
stock gravy. Marion Turner. 


CONSERVATION RECIPES 


MEATS 


CALVES LIVER 

1 y 2 lbs. liver. 

1 slice bacon, or salt pork. 

2 tblsp. butter substitute. 
2 tblsp. tomato catsup. 

1 onion. 


& & & 

1 tsp. minced parsley. 

1 tsp. salt. 

Yz cup water. 

Flour—barley or corn. 


Cut liver in cubes, dredge in flour, and brown, stirring 
constantly. Add the water and place in a casserole with the 
fried bacon or pork, onion and minced parsley. Add the salt 
after one hour of cooking. Cook two hours in all. 

(Old French Recipe). Dinaise Menefee. 


MUTTON STEW * 

1 lb. mutton. 1 tblsp. corn flour. 

5 white turnips or carrots. Salt and pepper. 

4 potatoes. 

Remove surplus fat and bones. Cut up the meat into 
small pieces; dredge with flour, and brown in the fat. Put in 
a casserole, cover with water and simmer one and one-half 
hours. Add the vegetables, sliced, and the seasoning and 
cook forty minutes longer. Mrs. B. R. Maybeck. 


BRAINS WITH EGGS 


& <£ 


8 brains. 1 tblsp. cornstarch. 

4 eggs. 1 tsp. parsley, minced. 

4 tblsp. milk. Salt and pepper. 

Blanch brains in boiling water and remove skin and fibre. 
Beat the eggs and stir in the milk and flour. Mix all the in¬ 
gredients together and put into a greased pan. Bake twenty 
or thirty minutes. Marion Turner. 


4 eggs. 

4 slices of toast. 
Salt and pepper. 


MINCED VEAL AND EGGS J* # 

2 cups veal, cooked. 

1 pt. milk. 

1 tblsp. butter substitute. 

1 tblsp. barley flour. 

Cut the veal in small pieces or grind it. Put the fat in a 
pan; heat; add flour and stir until smooth; add the milk, stir¬ 
ring constantly. Put in the minced veal, add seasoning and 
simmer for five minutes. Serve very hot on crisp toast with 
a poached egg. Gracia S. Pillsbury. 


MEATS 


81 

CONSERVATION RECIPES 


SWEETBREADS IN PAPER BAKING BAGS * * * * 

4 sweetbreads. 2 tblsp. drippings. 

4 tblsp. top milk. Salt and pepper. 

Dust each sweetbread with salt and pepper and pour 1 
tablespoonful of cream over each. Slip into a well greased 
paper bag and cook in a moderate oven forty minutes. Serve 
on a hot platter in a wreath of parsley or green peas. 

N.Soyer. 


FRIED SWEETBREADS 


<£ 


4 sweetbreads. 1 tblsp. vinegar. 

2 tblsp. butter substitute. Salt and pepper. 

1 cup crumbs. Lemon, paprika. 

1 egg. 

Wash sweetbreads carefully, trim off the fat and boil one 
hour in water, salt and vinegar. This should be done the day 
before serving. Split each lengthwise, season, and dip in 
beaten egg and crumbs. Fry in hot fat until brown. Garnish 
with lemon, sprinkled with paprika or minced parsley. 

Mrs. Gurdon Bradley. 


LAMB CURRY, WITH RICE 


& £ & 


2 lbs. lamb. Small onion. 

\y 2 tblsp. fat. Clove of garlic. 

1 tsp. vinegar. Salt, curry powder. 

\y 2 tblsp. non-wheat flour. 

Remove the bones and put them in a pan; cover with cold 
water and simmer. Vegetables may be added if desired. Fry 
the minced onion and garlic a golden brown; add the meat, 
seasoning and stock from the bones. Combine all ingredients 
and simmer one and’one-half hours. Thicken with more flour 
before serving, if necessary. Boiled rice is served with this 
dish. * Mrs. John Gardner. 


FRICANDELLES 

2 cups meat—different kinds. 

1 egg. 

1 tsp. grated onion. 

1 tblsp. drippings. 

Combine all the ingredients; 
or bake. 


J* ^5 & & 

y 2 cup crumbs. 

1 tsp. tomato catsup. 
Salt and pepper. 

form into discs and broil 


82 

CONSERVATION RECIPES 


MEATS 


GLAZED TONGUE AND TOMATO SAUCE * * * * 

1 tongue (fresh or pickled). 12 whole cloves. 

y 2 can tomatoes. y 2 box gelatine. 

1 sliced onion. Salt, pepper, allspice. 

1 bay leaf. 

Wash the tongue and put in a kettle of cold water; sim¬ 
mer four or five hours. (Use fireless cooker). When the 
meat is tender set it aside to cool in the liquid in which it 
has been boiled. When cold remove the skin, bones and any 
rough portions. Fasten the tip to the base and place in a 
round mold. Reheat 1 y 2 pints of the stock, add 1 y 2 cans of 
tomatoes, and seasoning. Simmer twenty minutes and stir in 
y 2 box of gelatine (soaked). Pour the liquid over the tongue 
and set aside to cool. Garnish with parsley and stuffed 
olives. Mrs. Arthur Cole. 


CONSERVATION CUTLETS 


<£ & 


2 cups steak or pot roast. 
y 2 tsp. lemon juice. 
y 2 tsp. onion juice. 

2 eggs. 

*4 cup crumbs. 

Put the meat in slightly 
paprika and simmer twenty 


1 tsp. parsley—minced. 
y 2 green pepper—minced. 

4 cloves. 

Salt, paprika. 

Barley flour. 

salted water with cloves and 
minutes. Grind until it is as 
smooth as paste; add parsley, green pepper, lemon and onion 
juice and the beaten egg. Heat this in a pan with the fat and 
flour, blending all together. Then add a sauce made of: 

1 cup milk. 1 tblsp. drippings. 

1 tblsp. flour. Nutmeg. 

Heat the milk and mix with the blended fat and flour; add 
the nutmeg. Moisten the mixture with this; shape into 
cutlets, dip in egg and crumbs, and fry in deep fat, or broil. 

Mrs. Harry Luckenback. 


CARNE RANCHERO 

2 cups meat—cooked. 4 tomatoes, or 1 can. 

2 onions. Salt, paprika. 

2 green peppers. 

Slice and fry the onions; add minced peppers and cut to¬ 
matoes. Simmer one hour. Add the minced meat; heat 
thoroughly and serve with fried rice. Mrs. Allen. 


MEATS 


83 

CONSERVATION RECIPES 


SHEPHERD’S PIE # £ £ 

2 lbs. mutton (neck or other cut). 2 tblsp. drippings. 

2 carrots. 3 stalks celery. 

can tomatoes. 2 tblsp. flour. 

Salt, pepper, cloves. \y 2 cups water. 

Cut up the meat and brown in the hot fat and flour. Add 
water, seasoning and vegetables. Put all in a baking dish 
and cover with a crust made of: 

3 potatoes. \y 2 tblsp. butter substitute. 

1 onion. Salt and pepper. 

1 tsp. poultry seasoning. 

Cook and mash the potatoes, beating very light; add the 
minced onion and seasoning. Spread on top of the pie and 
put melted butter substitute in small indentations of the 
surface. Bake three hours very slowly. Use one burner of 
gas oven only. 


FRICASSEE OF LAMBS’ TONGUES * * * 

6 tongues. 1 onion, or 

3 tblsp. barley flour. y 2 tsp. onion juice. 

3 tblsp. butter substitute. 1 tsp. lemon juice. 

Wash tongues; put in boiling water and simmer three 
hours. Set away to cool. When cool, peel, and add salt and 
pepper. Roll in flour and fry in hot fat with the minced 
onions until they are a golden brown. Put in a covered dish 
and keep hot. Add flour to the hot fat and work smooth; 
then stir in 1 pint of the liquid in which the tongues were 
boiled. Add the lemon juice and seasoning. To be served 
with boiled rice. Fannie V. Eakle. 


MEAT SOUFFLE 

2 cups cold meat—ground. 
2 tblsp. barley flour. 

2 tblsp. drippings. 

1 small onion—minced. 


& & & & 

3 cups milk. 

3 eggs. 

1 tsp. salt. 


Place drippings in iron skillet; add onion, meat, flour and 
salt, stirring until hot. Add milk and yolks of eggs; cook 
five minutes and remove from the fire. Beat the whites of 
the eggs until dry; fold into the cooled mixture; put into a 
casserole and bake thirty minutes. Serve at once. 

Mrs. Douglas Ross. 


84 

CONSERVATION RECIPES 


MEATS 


BAKED PEPPERS * * * * 

Rice. 4 peppers. 

Meat. V* cup stock. 

Apples. Sage. 

Tomatoes. Salt and cayenne. 

Cut off stems of peppers for covers; remove seeds and fill 
with chopped meat, apple, tomato and rice, seasoned. Cook 
in the oven twenty minutes, basting with the stock. Serve 
hot. Mrs. B. R. Maybeck. 

If there is no soup stock on hand baste with tomato sauce. 


MEAT TURNOVERS S S S S 

2 cups meat—cooked. tsp. parsley. 

1 slice of onion. Salt and pepper. 

y 2 cup thick gravy. Biscuit dough. 

Grind meat, mince onion and parsley and blend all with 
the gravy. Roll biscuit dough made with barley flour and 
cornstarch y 2 inch thick, cut into squares. Place 1 spoonful 
of meat on each, fold into a triangle, crimp edges with a fork, 
pierce and bake in a hot oven. Mrs. Allen. 


ITALIAN PIE * * -* 

Roast beef left-overs. 2 slices salt pork. 

2 large onions. 2 cups cooked macaroni or rice 

4 large tomatoes, or 1 can. Seasoning. 

Put all in the bean pot and bake slowly two hours. 

Hillside Club War Service Section. 


MEAT ENCORE 

y 2 lb. cold meat. 

2 tblsp. crumbs. 

2 cups cooked rice. 

1 egg- 

1 onion—minced. 


1 tsp. parsley—minced. 
y 2 tsp. salt. 
y tsp. celery salt. 
Water or stock. 


Chop meat fine; blend with other ingredients and moisten 
with hot water or stock. Grease a bowl or baking dish and 
line it with rice y 2 inch deep. Pack the meat in the center, 
cover with rice and steam forty-five minutes. Loosen from 
mold and turn out on a platter. Serve with tomato sauce or 
garnish with fresh tomatoes. Jessie Wallace. 


MEATS 


85 

CONSERVATION RECIPES 


EGG GEMS * S j* 

1 pt. meat—cooked. 2 tblsp. milk. 

1 pt. crumbs. Eggs. 

1 tblsp. butter substitute. Salt and pepper. 

Chop or grind meat fine and mix with crumbs, salt, pep¬ 
per, fat and milk. Heat this mixture and partially fill gem 
pans. Break 1 egg on each gem and bake until eggs are 
cooked. Mrs. T. M. Shearman. 


36 

CONSERVATION RECIPES 


VEGETABLES 


VEGETABLES 

Mrs. Harold W. Fairbanks, Editor. 

To aid the Food Administration use freely fresh and 
home-preserved and dried vegetables and very little of the 
commercial, dried and canned commodity. 

When boiling vegetables never throw away the water; 
boil down, if necessary, and save the liquor. This can be 
added to almost any soup, or it can be made into a delicious 
and nourishing soup by the addition of left-overs from 
gravies, vegetables, cereals, etc., and a little thickening. The 
proper seasoning of a soup of this kind is important. 

To aid the Administration still further just at this time, 
the extensive use of potatoes is to be especially commended. 
It is hoped that the following suggestions on the value and 
the cooking of potatoes will stimulate their use. 

Eat more potatoes and save bread. Potatoes contain the 
same nutriment as bread. Always serve potatoes with meat. 
Never serve bread and potatoes. French fried potatoes make 
a suitable accompaniment for any salad. For this purpose 
the potatoes may be prepared as for deep frying and then be 
baked in the oven instead, using a little oil. 

BOILED POTATOES jt jt 

If you wish to freshen old potatoes let them stand in 
water before peeling. If allowed to stand in water after the 
skins are removed, much of the s.tarch is washed away. 

To boil potatoes in their skins, scrub well and then with 
a sharp knife cut a narrow band around the potato and a 
little of the skin from each end. 

If potatoes are to be peeled, use a very sharp knife so that 
the parings may be as thin as possible. This care will help 
to retain the mineral content. 

STEAMED POTATOES ^ 

Prepare as for boiling potatoes in their skins. Put into 
a saucepan with a perforated bottom and place over a kettle 
of boiling water. The water must be kept boiling every 
minute. They will require from 30 to 40 minutes to cook. 


VEGETABLES 


87 

CONSERVATION RECIPES 


BAKED POTATOES «# 

Scrub the potatoes well, cover with boiling water and let 
them stand from 5 to 10 minutes. Then place in a hot oven 
and bake about 25 minutes. If they must be kept hot for any 
length of time, break them and keep them in a warm oven. 

RE-HEATING POTATOES * * # 

Cold boiled, steamed, or baked potatoes may be used in 
various ways. Several points must be kept well in mind. 
The potatoes must be well seasoned to make them savory; 
they must be thoroughly heated, and they must be served as 
hot as possible. 

The cold potatoes may be sliced or cut into small pieces, 
seasoned well and browned in a little oil or drippings. A little 
minced onion, chives, or green pepper or fine herbs will give 
variety. A little milk may be added; then fry the potatoes 
until well browned. 

CHEESE POTATOES 

6 large potatoes. Butter substitute. 

y 2 cup grated cheese. Salt and pepper. 

Bake potatoes, remove ends, scrape out inside without 
breaking shells, mash, mix with cheese and season with pep¬ 
per and salt. Refill shells, put on ends and bake fifteen 
minutes. Mrs. T. M. Shearman. 

POTATOES ON HALF SHELL * & * •# 

6 medium potatoes. Whites of two eggs. 

y 2 cup hot milk. Salt and pepper. 

1 tblsp. butter. 

Bake potatoes, cut in two lengthwise, take out inside; 
mash well, add milk, butter, salt and pepper. Fold in stiffly 
beaten whites of eggs. Refill potato shells, bake about 15 
minutes. Chese may be sprinkled on top if desired. 

Mrs. J. Dunn. 

BROWNED SWEET POTATOES * * * * 

Boil medium sizen sweet potatoes 45 minutes. Peel them 
and cut in halves lengthwise. Put them in a baking pan 
and baste with savory drippings and season with salt. Cook 
them in a hot oven 20 minutes. 


38 

CONSERVATION RECIPES 


VEGETABLES 


ESCALLOPED POTATOES 

\y 2 pt. cold potatoes. Butter substitute. 

1 pt. cream sauce. Seasoning. 

Cut the potatoes in cubes and season with a teaspoonful 
of salt and a little pepper, and a pint of cream sauce. Put the 
mixture in a shallow baking dish, cover with crumbs and dot 
with butter substitute. Bake in a moderate oven 30 minutes. 

This dish may be varied by adding one tablespoonful of 
grated cheese to the cream sauce and sprinkling the top with 
cheese. Or the dish may be prepared with the raw potatoes. 
Peel and slice the potatoes; season well, add hot milk enough 
to cover and bake an hour at least. 


POTATO AND CORN CAKES 


&& 


1 cup mashed potatoes. Milk. 

1 egg. Butter substitute. 

y 2 cup cooked corn. Salt and pepper. 

Mix corn, potato and egg well beaten; season with salt 
and pepper and add sufficient milk so that mixture may be 
dropped from the spoon. Fry in butter substitute. 

Mrs. H. C. Newman. 


BAKED SWEET POTATOES ■*«*..*«* 

Wash the potatoes and bake the same as white potatoes. 
Small ones will bake in half an hour, while very large ones 
will require an hour or more. If the potatoes are liked very 
moist and sweet, bake from one to two hours, depending on 
the size. 


FRIED SWEET POTATOES * * * * 

Cut the boiled potatoes into slices and fry brown in 
savory drippings. Or the potatoes may be cut in four parts 
lengthwise, put in a frying basket and cooked in smoking hot 
fat for 10 minutes. The fat must be deep enough to cover the 
potatoes. 


GLAZED SWEET POTATOES J* & * 

Sweet potatoes. Light brown sugar. 

Cook potatoes in salted water until soft; pare and cut in 
halves lengthwise; put in greased baking dish; cover with 
syrup made in proportion of 1 cup sugar to 4 tablespoons of 
water. Bake until brown. 


VEGETABLES 


89 

CONSERVATION RECIPES 


SWEET POTATOES SUPREME J* J* J* 

Sweet potato. Whole cloves. 

Butter substitute. Pepper and salt. 

Milk. 

Boil potatoes, peel and mash; add milk and season with 
salt and pepper. Mold into shape of apples; put clove on 
top, spread with butter substitute and bake in the oven until 
light brown. Mrs. F. J. Solinsky. 

SWEET POTATOES AND APPLES BAKED * 

6 medium sized sweet potatoes. Butter substitute. 

3 apples. Brown sugar. 

Boil potatoes fifteen minutes; peel and slice. Put in 
greased baking dish, alternate layers of potatoes and sliced 
apple, sprinkling apples with sugar and dotting potatoes with 
small lumps of butter or butter substitute. Bake forty-five 
minutes. Mrs. P. B. Fay. 

SWEET POTATO TRIFLES S £ £ £ 

4 sweet potatoes. 1 lemon. 

1 cup milk. 1 tsp. brown sugar, 

tsp. cinnamon. 

Boil potatoes and press through ricer or colander; mix 
thoroughly with juice of lemon and other ingredients. Form 
into diamond shapes on baking sheet, brown under a blazer 
or in hot oven. 

PLAIN BOILED WHITE RICE £ & S 3 

Wash white rice in cold water until the water clears. Use 
one part of rice to one and three-fourths parts of cold water 
for cooking. Bring to the boiling point quickly, then slow 
the fire down just enough to prevent boiling over and cook 
ten minutes. Then turn very low, to steam twenty-five 
minutes. Do not stir, nor add more water, nor uncover. 
When done leave in the kettle until serving. A flat bottomed 
black iron or porcelain-lined heavy kettle is preferred. Season 
just before removing from the kettle. 

RICE AND TOMATOES f * * 

6 large tomatoes. 1 tblsp. butter substitute. 

1 cup rice. Pepper and salt. 

Cook rice, drain, season with pepper, salt and butter. Cut 
off tops of tomatoes, scoop out some of the center, fill with 
rice, bake fifteen minutes. Mrs. Jos. Dunn. 


CONSERVATION RECIPES 


VEGETABLES 


MEXICAN RICE 

1 cup rice. 

4 tomatoes. 

1 rounding tblsp. drippings. 
3 onions. 


3 bell peppers. 

Salad oil. 

Salt, sugar, paprika. 
Worcestershire sauce. 


Wash and dry rice, brown in salad oil, stirring constantly; 
add onions and peppers cut fine, stir until they are soft; add 
tomatoes cut into small pieces and enough water to cover; 
season with salt, sugar, paprika and Worcestershire sauce. 
Cook in slow oven in a casserole, tightly covered, for forty- 
five minutes, or in a fireless cooker. 


SPANISH RICE 

y 2 cup rice. 3 small peppers. 

3 large onions. Olive oil. 

Slice onions and peppers, fry in olive oil. Boil rice until 
nearly done, drain well, add to onion and peppers, season and 
fry slowly until thoroughly brown. 

Senora Benicia Vallejo. 


CORN TAMALE 


Jt <£ «|C 


y 2 cup milk. 2 

y 2 cup tomatoes. 1 

y 2 cup corn meal. 3 

1 can corn. 1 

2 eggs. 


Beat eggs, grate onion, chop 
all together and bake one hour ii 


tblsp. butter substitute, 
small onion, 
sprigs parsley, 
pimiento. 

parsley and pimiento; mix 
i buttered pan. 

Mrs. F. J. Solinsky. 


CORN PUDDING 

1 cup corn. 

1 cup milk. 

1 egg. 

y cup dry crumbs. 


& & j* ^ 

1 tsp. salt. 

1 tsp. sugar. 

1 tblsp. butter substitute. 
Pepper. 


Mix; pour into greased dish; bake in pan of water until 
firm. Serve as vegetable. Prof. Mary Beals Vail. 

Mills College. 


VEGETABLES 


91 

CONSERVATION RECIPES 


SMALL HOMINY, BAKED J* * & 

2 cups cooked small hominy. Cheese. 

2 eggs. Oleomargarine. 

2 cups milk. 

Mix hominy, milk and well beaten eggs; put in casserole, 
sprinkle with grated cheese and butter or oleomargarine. 
Bake until brown. Mrs. E. P. Douglas. 


SPANISH DISH 

1 can corn. 

1 can tomatoes. 

1 scant cup corn meal. 

2 eggs. 

\y 2 cups milk. 


S & 

1 tsp. pepper sauce. 

1 tsp. salt. 
y 2 onion. 

1 bell pepper. 

1 bottle pimolas. 


Wet the pepper sauce, chop pepper and onion. Mix all in¬ 
gredients, bake one hour or until set in the middle. 

Mrs. F. C. Torrey. 


SAVORY CANNED TOMATOES * * * * 

1 can solid tomatoes. 1 y 2 tblsp. barley flour. 

1 cup water. 1% tsp. salt. 

1 large minced onion. % tsp. pepper. 

2 tblsp. olive oil. 

Put tomatoes, water and onion in stew pan; cook until 
tender. Heat olive oil, stir in flour, blend with a little of the 
hot tomato liquor; pour into the tomatoes, add seasoning, 
simmer ten minutes. Mrs. Geo. E. Holding. 


FRIED TOMATOES 


1 


Ripe tomatoes. 
Barley flour. 


Milk. 


Salt. 

Pepper. 

Fat. 


Cut tomatoes crosswise and sprinkle cut side with flour, 
salt and pepper. Place floured side down in frying pan with 
a little fat. Cook slowly ten or fifteen minutes; turn and cook 
until soft. Remove tomatoes to hot platter. Put into fry¬ 
ing pan a little more fat; stir into it a little flour and add 
milk to make a gravy. Pour over tomatoes. 

Anna R. Ash. 


92 

CONSERVATION RECIPES 


VEGETABLES 


SPANISH TOMATOES 

3 large tomatoes. 

2 ears green corn, or y 2 can. 
y 2 small green pepper. 

Peel and slice tomatoes; add 
cob, pepper chopped fine, and 
Boil twenty minutes. Salt ai 
with fish.) 


J4 cup celery. 
l / 2 cup cold water. 

Salt and pepper. 
y 2 cup water, corn, cut from 
celery cut into small pieces, 
id pepper to taste. (Good 
Mrs. A. J. Anderson. 


SCALLOPED TOMATOES 

Stale crumbs. 

3 or 4 cups tomatoes. 

2 onions. 


1 green pepper. 
1 to 2 tsp. salt. 
Butter. 


Slice onions thin; chop peppers fine; mix with tomato and 
salt. Put layer of buttered crumbs on the bottom of a 
greased baking dish; add mixture; put on layer of crumbs, 
buttered, cover dish and bake slowly for an hour. Uncover 
to brown. Prof. Mary Beals Vail. 


TOMATOES ON TOAST J # 

3 cups tomatoes. 2 tblsp. fat. 

34 cup peanut butter. 1 tsp. salt. 

1 to 2 tblsp. onion, cut fine. Pepper. 

2 tblsp. rice flour. 

Brown onion in fat, add flour, peanut butter, salt, pepper 
to taste, and tomatoes. Cook until thick. Serve on toast. 

Prof. Mary Beals Vail. 


SPINACH J* J* S 

Spinach. French dressing. 

Onion. 

Cook spinach with a little onion, drain and let stand all 
day in French dressing; heat and serve. 


TURNIPS A LA BERKELEY S S # S 

3 cups turnips. Salt and pepper. 

2 tblsp. melted butter or substitute Parsley. 

Cut into half inch dice 3 cups turnips. Cook in salted 
water, drain and add butter, season with salt, pepper and 
chopped parsley. Mrs. F. B. Bowman. 


VEGETABLES 


93 

CONSERVATION RECIPES 


RED CABBAGE STEAMED * # jt 

1 medium sized red cabbage. Salt and pepper. 

1 tblsp. fat. 1 sour apple. 

1 tsp. sugar. 2 tblsp. vinegar. 

Heat fat in stew pan, add cabbage, shredded as for slaw, 
apple, sliced, vinegar, salt and pepper. Cover closely; cook 
slowly for one hour. Shake occasionally to prevent burning. 
Add sugar when nearly cooked. Mrs. H. Heinemann. 


SPANISH CARROTS 


& & £ .j* 


1 bunch large carrots. 1 can tomato sauce. 

1 small onion. Hot pepper. 

2 tsp. butter substitute. 1 tsp. cornstarch. 

1 tsp. sugar or 2 tsp. corn syrup. 1 tsp. salt. 

Scrape and cut carrots in large cubes. Cut onion fine, boil 
together with salt until tender, do not drain. Add tomato 
sauce, sugar, and dash of pepper. Cream butter substitute 
and cornstarch and thicken. Simmer fifteen minutes. 

Mrs. Sophia Salzberger. 

m i 

CREAMED CARROTS ^ ** 

Carrots. Pepper. 

1 tblsp. fat. Grated nutmeg. 

1 y 2 tblsp. corn flour. Milk. 

1 tsp. sugar. Parsley. 

y 2 tsp. salt. J4 

Scrape and slice carrots; cook until tender in small amount 
of water; add enough milk to the liquor to make 1 cup; add 
salt, pepper, sugar, grated nutmeg, and thicken with corn 
flour rubbed into the fat. Pour over carrots and sprinkle 
with a little chopped parsley. Prof. Mary Beals Vail. 


VEGETABLE FRITTERS * * * * 

1 cup either cooked corn, mashed celery root, or parsnip. 
y 2 cup corn flour. l / 2 tsp. salt. 

1 egg. Pepper. 

y 2 tsp. baking powder. Milk. 

Sift together flour, baking powder and salt. Beat egg, 
mix all ingredients, using enough milk to make it drop from a 
spoon. Fry by spoonfuls in thin layer of smoking hot veg¬ 
etable fat. Brown both sides. Mrs. Carl L. A. Schmidt. 


94 

CONSERVATION RECIPES 


VEGETABLES 


BAKED CUCUMBERS 


j* & g, & 


6 large cucumbers. 1 large tblsp. fat. 

1 small onion. Crumbs. 

4 ripe tomatoes. Salt and pepper. 

1 tblsp. butter or substitute. 

Split cucumbers lengthwise, scrape inside into a dish, pour 
off water, add half as much crumbs as cucumber. Slice and 
fry tomatoes in large spoonful of fat, add onion, chopped 
fine, stir in cucumber, crumbs and butter or substitute, fry 
ten minutes. Wipe shells of cucumbers, fill with mixture, 
sprinkle with browned crumbs, bake half hour. 

Mrs. T. M. Shearman. 


APPLES CURRIED * * * 

6 large apples. 1 cup brown sugar. 

1 tblsp. shortening. lemon. 

1 tblsp. curry powder. 

Halve the apples across core, scoop out cores, melt short¬ 
ening and sugar, add lemon juice and curry, pour over apples 
in baking dish, add a little cold water, bake in slow oven. 

Mrs. E. L. Halvaes. 


CAULIFLOWER, WITH CHEESE S S 

Cauliflower. Buttered crumbs. 

1 pt. white sauce. Salt and pepper. 

Cheese (Swiss or American). 

Cook the cauliflower, head up, in boiling salted water; 
drain; put in baking dish in layers with salt, pepper and 
grated cheese. Pour over white sauce; cover with thick 
layer of crumbs and bake until brown. If left over cauli¬ 
flower is used cover baking dish until contents have been 
heated through. Cauliflower must not be cooked too long— 
twenty to thirty minutes, according to size of the cauliflower 
is sufficient. 

FRIED EGGPLANT * * * 

Eggplant. 1 egg. 

Oil or drippings. Salt. 

Peel eggplant, soak over night in water, wipe dry, dip in 
beaten egg and fry in oil or drippings in frying pan; salt 
before turning. 


VEGETABLES 


95 

CONSERVATION RECIPES 


BAKED EGGPLANT 




1 eggplant. cup chopped celery. 

V* cup crumbs. y 2 cup chopped onion. 

1 tblsp. crisco. Salt and pepper. 

1 egg. 

Pare and cut up eggplant. Cook ten minutes in boiling 
salted water. Mash, add crumbs, salt, pepper, crisco, fold 
in beaten egg, add chopped celery and onion. Bake in greased 
dish in moderate oven half hour. 

Mrs. F. W. Wentworth. 


FRIED SUMMER SQUASH OR CUCUMBER * * * 

Summer squash or cucumber. Rice flour. 

Oil or drippings. Salt. 

Slice vegetables thin; flour, and fry in frying pan in hot 
fat; salt before turning. 

SPLIT PEA PUDDING * * * 

\y 2 cups split peas. Salt. 

1 egg. 

Soak or boil peas until tender. Press through a sieve, add 
salt, yolk and well beaten white of egg. Steam in greased 
dish or double boiler. Serve hot with cream sauce or meat 
gravy, or, when cold, dice and serve in soup. 

ARTICHOKES STUFFED * * * 

4 artichokes. 2 tsp. grated cheese. 

Salt, pepper, garlic. 5 tsp. olive oil. 

4 tblsp. bread or cracker crumbs. 

Boil artichokes, separate petals slightly. Mix well other 
ingredients and drop between petals; press together and hold 
in place with band of white cotton. Heat in oven. 

Mrs. John F. Kelly. 

STRING BEANS OR PEAS * * * * 

Beans or peas. Butter substitute. 

Soda. 

Put generous teaspoon butter substitute in dish on stove; 
add beans or peas and tiny pinch of soda; stir until green, 
then cover dish very tightly. Cook slowly about twenty 
minutes. Watch; if too dry add tablespoon water. 

Mrs. W. H. Waste. 


96 

CONSERVATION RECIPES 


BREADS 


BREADS 

Mrs. Franklin P. Nutting Editor. 

CONSER VA TION HINTS 

The Bread and Cake Departments have been revised by 
Mrs. Grace M. Haring, and all new recipes tested in the 
Household Science Classes of the Berkeley High School. The 
revision has been made to conform to the present wheat sit¬ 
uation. In view of the Government’s earnest request that 
we restrict our consumption of wheat to the least possible 
amount, it has seemed advisable to submit only non-wheat 
recipes for quick breads and cakes. 

A few general hints on the use of substitute flours in bak¬ 
ing and other forms of cooking may prove helpful. It is 
well to bear constantly in mind that the substitute flours are 
as nourishing as wheat and by careful combinations may be 
made quite as acceptable. 

In California we have corn, oat, rice, barley, potato, buck¬ 
wheat and soy bean flours; corn, oat, and barley meals, as 
well as potatoes, rice, and hominy, to use as substitutes. 
With these it is possible to make a great variety of quick 
breads without any wheat flour, and we can also make yeast 
breads in the home with only a fraction of the wheat form¬ 
erly used, or with none at all if necessary. These loaves are 
not so large nor so light but if the various flours are effec¬ 
tively combined the flavor is good. 

Quick breads are those best adapted to the substitute 
flours. These should, therefore, be made to take the place of 
the former yeast wheat bread as far as possible. They may 
all be baked at home and they are, of course, better served 
fresh and hot. Hot breads are not unwholesome if light and 
thoroughly baked, but, if preferred, they may be toasted 
when cold. 

For batter cakes and waffles many of the substitutes 
excel wheat flour. They also make excellent pastry because 
they are so short; the only difficulty is in the handling. 
Flours rich in gluten have never been considered desirable 
for pastry and cake. The substitutes, therefore, give better 
results than all wheat for these mixtures. Crisp crackers can 


9 r 

BREADS CONSERVATION RECIPES 

be made, but must be carefully handled because of their 
tendency to crumble. 

Since the substitute flours, as a rule, require more mois¬ 
ture than wheat flour, they are better for muffins and cup 
cakes than for rolled biscuits or cookies. Although a soft 
dough can be used, a drop biscuit or a drop cake is to be 
recommended instead. The elimination of the bread board 
is a saving of labor and also of flour. This should be con¬ 
sidered, even if substitute flours are used. The Government 
has put no limit on the use of flours other than wheat, but 
the drain on the supply of cereals is so great that the Food 
Administration is urging the substitution of other foods for 
them. In view of this fact any method of cooking that is 
wasteful of the substitute flours should be avoided. 

Corn is our largest cereal crop and is adapted to a variety 
of non-wheat breads. 

Oats rank next in availability. Rolled oats put through 
a meat grinder may be made into as fine a flour as wheat. 

Barley, corn, or rice flours may be used just as wheat has 
been for cream sauces and gravies. Cornstarch has always 
been used for such purposes by many housewives. Potato 
flour is preferred by some cooks. If it is used it must be 
moistened with cold water before adding to the hot gravy. 
For brown gravy use equal parts of barley flour and corn¬ 
starch. It is well to have a quantity of this flour ready for 
use at any time. Prepare it by setting it on the stove in a 
roasting pan and stirring constantly until it is a light brown 
color. When cool put in glass jars and cover. 

Potato flour is good for some mixtures, for sponge cakes 
especially, but the potatoes themselves are a better and a 
cheaper substitute for bread. 

Rye ranks next to wheat in gluten content and may, 
when available, be substituted for wheat in any recipe, but 
owing to the present shortage of rye, it can no longer be 
advocated as a wheat substitute. Although other non-wheat 
flours are lacking in gluten and vary in weight and in the 
amount of moisture absorbed, they can, with a little care, be 
used in the place of wheat or rye in breads as well as in other 
foods. 

The only real difficulty in the use of conservation flours 
in the place of all of the wheat or rye is the problem of 
making the mixture light in spite of the lack of gluten. This 
deficiency may be partially made good by the use of eggs. 


98 

CONSERVATION RECIPES 


BREADS 


Some cooks soak or scald the flour or meal for several 
hours or overnight before using as another means of binding 
the ingredients. This applies especially to the use of corn, 
oats and rice, and gives a bread of smooth consistency. 

In making quick breads with the substitutes, any standard 
wheat recipe may be used and varied as occasion demands. 
Omit the wheat and substitute other flours in its place. When 
this is done by measure instead of by weight, a mixture of 
two or three kinds of flour is advisable. This method also 
modifies the distinctive and somewhat undesirable flavor of 
certain flours. When using two or more flours, they should 
be sifted together several times. More salt, less shortening, 
and a little more baking powder is needed. Sour milk or 
buttermilk is preferable. 

The addition of currants, raisins, nuts, molasses or spices 
is especially desirable for the non-wheat breads and cakes. 

In general better results are obtained when non-wheat 
batters are thin and baked in small portions, as muffins, very 
small loaves, or thin layers. A hotter oven may then be 
used. Serve fresh and hot if possible. 

In using waffles, hot cakes, or muffins, it is well to bear 
constantly in mind that these articles of diet are to take the 
place of bread. Avoid left overs even though the crumbs 
may be used in other dishes. In escalloped dishes and meat 
loaves calling for crumbs, substitute potatoes, rice, corn¬ 
flakes, or corn or oatmeal mush, or eggs. If the making of 
crumbs is unavoidable, they should be used again in breads 
to save flour and other cereals. 

The following recipe is submitted as a basis for making 
muffins with any kind of flour. It is capable of many varia¬ 
tions. All measurements are level, and the flour is measured 
after sifting unless otherwise stated. 

STANDARD MUFFIN RECIPE 

2 cups flour (reserve y 2 cup to be added later as needed.) 

4 tsp. baking powder. 

1 tsp. salt. 

1 cup milk or other liquid. 

1 tblsp. sugar, syrup, or molasses. 

2 tblsp. shortening or peanut butter. 

1 or 2 eggs. 

Mix and sift the dry ingredients; add the sugar and 
shortening; add the liquid gradually, folding in the well 


BREADS 


99 

CONSERVATION RECIPES 


beaten egg last and adding as much of the flour held in re¬ 
serve as is needed to give a medium, thin batter. Bake in 
well greased tins in a moderate oven 20 to 40 minutes. The 
muffins should be small. 

Any flour may be used, but there are several reasons why 
a combination of flours is preferable. Bread crumbs, dry 
mashed potatoes, cooked rice or hominy may replace 34 to 

of the flour. Dried fruits, nuts, or cheese may be added. 

Sour milk or buttermilk may be substituted for sweet 
milk in any of these recipes. Add 34 teaspoon soda for each 
cup and reduce the quantity of baking powder in the recipe 
by one-half. If the milk is clabbered, less flour is needed. 

The number of eggs may be increased. For each addi¬ 
tional egg added decrease the baking powder 3^ teaspoon 
and use less liquid and slightly less shortening. If eggs are 
not available they may be decreased in number or omitted 
entirely by making the opposite changes. Eggless non-wheat 
batters should be made thicker. 

If baking powder is the only leavening, instead of using 
2 level teaspoons of baking powder for each cup of flour as 
for wheat flour, substitute a slightly rounded measurement 
obtained by drawing the spoon edges up on the side of the 
slanting baking powder can. A larger increase in baking 
powder is wasteful as the difficulty is not in the lack of bak¬ 
ing powder but in the inability of non-gluten flours to utilize 
it. 

WHEATLESS CORN BREADS 

Use the flours on hand. In remodeling recipes it is bet¬ 
ter to use a mixture of flours in place of the wheat flour. If 
rye flour is used, corn meal breads may be eggless. 


SOUR MILK CORN BREAD MODEL * * 

2 cups corn meal. 234 tsp. salt. 

2 cups sour milk. 2 eggs. 

2 tblsp. shortening. 1 tsp. soda. 

2 tblsp. sugar or corn syrup. 1 tblsp. cold water. 

There are three ways of mixing this bread: 

Method 1.—The meal, milk, salt, fat, and sugar are cooked 
together in a double boiler for ten minutes. When the mix¬ 
ture is cool, the eggs, well beaten, are added and the soda 
dissolved in a tablespoon of cold water. 


100 

CONSERVATION RECIPES 


BREADS 


Method 2.—The dry ingredients are mixed together, and 
then the sour milk and eggs, well beaten, and the melted 
shortening are added. If the second method is used, the 
cold water is omitted. 

Method 3.—Beat yolks and whites of eggs separately as 
for cake. Add the liquid gradually. Fold in the stiffly beat¬ 
en whites at the end. 

The bread should be baked in a shallow pan or in indi¬ 
vidual muffin tins about thirty minutes. 

Raisins, currants, dates, prunes, or cocoanut may. be 
added. Dredge these with rice flour and fold in with whites 
of eggs. 


CORN BREAD ^ * * * 

1 cup corn meal. 2 tsp. baking powder. 

1 y 2 cups boiling milk. y 2 tsp. salt. 

1 tblsp. shortening. 1 egg. 

1 tblsp. sugar. 

Pour hot milk on shortening, and let stand until cold. 
Add other ingredients, beating yolk and white of egg sepa¬ 
rately. Add the white last. If eggs are very small two will 
be necessary. Mrs. H. L. Courtam. 


SPOON BREAD NO. I 


j* & & 


1 cup corn meal. 1 pt. milk. 

y 2 cup boiled rice. 1 tsp. baking powder. 

2 tblsp. melted shortening. y 2 tsp. salt. 

2 eggs. 

Scald the corn meal with boiling water; add a little milk, 
then the boiled rice, shortening, salt, and the remainder of 
the milk. If wanted for lunch, mix the above after break¬ 
fast, and let it stand until ready to bake. Then add the 
beaten eggs and the baking powder. Bake about half an 
hour. Gertrude Hemme. 


SPOON BREAD NO II £ S 

1 qt. skimmed milk. 1 egg. 

1 cup yellow corn meal. y 2 tsp. salt. 

Bring milk to boiling point in double boiler. Stir in corn 
meal mixed with a little cold milk. Stir until thick. Add 
salt and beaten egg. Bake twenty to thirty minutes until 
set. Mrs. E. V. Matignon. 


BREADS 


101 

CONSERVATION RECIPES 


DELICATE SPOON BREAD & & & £ 

2 cups milk. 2 eggs. 

J A cup corn meal. 1 tsp. salt. 

1 tsp. shortening. 1 tblsp. sugar or corn syrup. 

Add water to corn meal, bring slowly to the boiling point 
and cook a few minutes. Add shortening, sugar and salt. 
When cool, add yolks of eggs. Fold in the stiffly beaten 
whites last. Bake in a hot oven 20 to 30 minutes in greased 
shallow pan. This may be removed from the baking dish 
and served as bread. 


SOFT SPOON BREAD ^ * £ S 

2 cups water. 1 tblsp. shortening. 

1 cup milk (whole or skim.) 2 eggs. 

1 cup corn meal. 2 tsp. salt. 

Mix water and corn meal and bring to the boiling point 

and cook five minutes. Beat eggs well and add with other 

materials to the mush. Beat well and bake in a well greased 
pan for 25 minutes in a hot oven. Serve from the same dish 
with a spoon. Serve with milk or syrup. 


CORN AND HOMINY GEMS 


& St 


1 cup corn meal. 3 tblsp. shortening. 

1 cup heated milk. 1 tsp. salt. 

3 tblsp. sugar or corn syrup. 2 eggs. 

y 2 cup cooked hominy or rice. 3 tsp. baking powder. 

Scald the corn meal with the hot milk, add the salt, 
sugar and shortening; then add hominy or rice. When cool 
add well beaten yolks of eggs and stiff whites. Sift in bak¬ 
ing powder, beat thoroughly. Bake in greased gem pans 
about 25 minutes. Makes three dozen. 

This recipe may be varied by using currants, fresh blue¬ 
berries or one-half cup drained canned corn instead of the 
hominy or rice. If blueberries are added, double the quantity 
of sugar. 


CORN DODGERS ■* * J* * 

1 pt. corn meal. 1 tsp. salt. 

1 tblsp. shortening. 

Scald corn meal with sufficient hot water to hold shape 
when dropped on a greased pan from a tablespoon. Bake in 
quick oven. Mrs. T. M. Shearman. 


102 

CONSERVATION RECIPES 


BREADS 


CORN AND HOMINY BREAD * * 

1 pt. hominy. 1 pt. milk. 

1 y 2 pts. white corn meal. 1 tblsp. butter substitute. 

1 tsp. salt. 4 eggs. 

Add the cornmeal to the hot hominy. Add salt, butter 
and scalding milk. Add beaten yolks. Fold in whites last. 
Bake in rather quick oven. Mrs. T. M. Shearman. 


CORN BREAD (With Mashed Potato) & * £ £ 

1 cup corn meal. 1 cup milk. 

2 tsp. baking powder. 1 egg. 

1 tsp. salt. 1 cup mashed potatoes. 

2 tblsp. sugar. 

Mix dry ingredients. Mix milk, beaten egg and mashed 
potatoes. Combine the two mixtures in smooth dough and 
bake in quick oven. Mrs. J. T. Allen. 


WAR JOHNNY CAKE 

y 2 cup brown sugar. 

2 tblsp. molasses. 

1 tsp. salt. 

2 tblsp. fat. 

2 cups of barley or rye 


& & & & 

2 tblsp. baking powder. 

3 cups water. 

3 cups corn meal. 
y 2 cup cornstarch. 

flour. 


Melt the fat in a bowl, add molasses, sugar, salt, and 
water. Mix and sift the dry ingredients and add to the 
liquid. Beat well, pour into well greased pans and bake. 
Bake in a moderate oven until done. If baked in a shallow 
pan this will require about twenty minutes. 


APPLE CORN BREAD 

cup corn meal. 
y 2 cup rice or barley flour. 
1 tblsp. molasses. 

24 cup buttermilk. 

1 tblsp. melted shortening. 


^ 

3 medium sized apples. 
y 2 tsp. baking powder. 
y 2 tsp. soda. 

1 tsp. salt. 


Mix all the dry ingredients together thoroughly; add the 
buttermilk, molasses and shortening, and mix well. Pour 
into a shallow greased tin, and place the apples, peeled and 
cut in eighths, over the top. Bake in a hot oven three- 
quarters of an hour. When done dust with powdered sugar. 


BREADS 


103 

CONSERVATION RECIPES 


CRACKLING CORN BREAD * J* * 

2 cups corn meal. 2 tsp. salt. 

2 cups cracklings. Boiling water. 

Pour enough boiling water over mixture of corn meal and 
salt to moisten but not enough to make a mush. When cool, 
work in the cracklings with the fingers. Form into small 
rolls and bake about 30 minutes. Serve without butter. 

Cracklings are the scraps left over after trying out the 
fat. One-fourth cup oil may be substituted for the cracklings. 

TIME-SAVING CORN BREAD * # # # 

\y 2 cups yellow corn meal. 2 tblsp. baking powder. 
y 2 cup white corn meal. 1 tsp. salt. 

y 2 cup rice flour. 3 tblsp. sugar. 

y 2 cup barley flour. 2 eggs. 

y 2 cup drippings. Milk. 

Place the dry ingredients in a bowl, drop in the two eggs 
unbeaten, the drippings slightly melted and add enough milk 
to make a thick batter. Beat well; put in greased pans and 
bake in a hot oven about twenty minutes. 


DANDY CORN GEMS 

2 cups corn meal. 

2 cups corn flour. 

1 tblsp. shortening. 

2 tsp. baking powder. 


& jt 


y 2 tsp. salt. 

2 eggs. 

2 cups milk. 

1 tblsp. brown sugar. 

Sift the corn meal and corn flour together, and add the 
shortening. Pour enough boiling water over this to mix 
thoroughly. Add a little milk to cool it. Beat in the eggs 
and add the sugar, then the remainder of the milk; add the 
baking powder, beating well. Mrs. M. Williams. 


CORN AND RYE BREAD * * * * 

1 cup yellow corn meal. 2 y 2 cups very sour milk. 

2 cups rye flour. % cup molasses. 

2 tsp. soda. 1 tsp. salt. 

Dissolve 2 even teaspoons soda in hot water, add salt, 
sour milk, molasses, and then the flour. Put in pans and set 
in warm place to rise for one hour, or until light. Then bake 
one and one-fourth hours in moderate oven. 

Mrs. Raymond S. Perkins. 


104 

CONSERVATION RECIPES 


BREADS 


EGGLESS CORN MEAL AND RYE MUFFINS 

y 2 cup corn meal. 4 tsp. baking powder. 

\y 2 cups rye flour. 1 tblsp. sugar or corn syrup. 

y 2 tsp. salt. 1 tblsp. shortening. 

y cup milk, skim milk, or milk and water. 

Mix the dry ingredients, add liquid and melted shorten¬ 
ing and beat well. Bake in greased muffin tins in hot oven 
30 minutes. 


SPIDER CORN BREAD 

1 cup corn meal. 
yz cup rice flour. 

1 tblsp. shortening. 

2 tsp. baking powder. 


& & <£ 


iy cups milk or milk and water. 

1 slightly beaten egg. 

2 tblsp. sugar or corn syrup. 

1 tsp. salt. 

Add beaten egg to one cup of the liquid and stir in the 
dry ingredients after mixing. Heat frying pan, melt short¬ 
ening, grease sides of the pan, turn in the mixture, pour re¬ 
maining milk over the top but do not stir. Place on middle 
grate in a hot oven and cook 20 or 25 minutes. The sur¬ 
face will be broken and creamy. Cut like a pie and serve 
hot. 


NOTE—The beaten egg may be added to all the liquid 
if preferred and three-fourths reserved to pour over the top 
just before baking. 


SOUR MILK SPIDER BREAD 


& & jt S 


1 y cups corn meal. 2 cups sour milk. 

1 tsp. salt. 2 eggs well beaten. 

1 tsp. soda. 2 tblsp. shortening. 

2 tblsp. sugar or corn syrup. 

Mix the dry ingredients, add eggs and milk gradually 
as for a cake, adding all the milk to the mixture. Bake as 
above. 


FRUIT GEMS 

1 cup corn meal. 

1 cup milk. 

y 2 cup cream or milk. 

y 2 cup raisins. 


S & £ jt 

y 2 cup currants. 

1 tsp. salt. 

1 tsp. baking powder. 

Cool. Add 
Add the fruit and 


Cook meal and salt in milk for 20 minutes, 
baking powder and beat thoroughly, 
cream and bake in well oiled muffin tins. 


BREADS 


105 

CONSERVATION RECIPES 


PUMPKIN CORN BREAD ^ jt Jt # 

\y 2 cups corn meal. 2 cups pumpkin. 

y 2 cup barley or rice flour. y 2 cup sugar. 

1 tsp. salt. 1 tblsp. hot water. 

3 tsp. baking powder. 1 egg. 

Vz tsp. soda. 1 cup milk. 

Mix well together the corn meal, flour, salt and baking 
powder. Beat the soda, sifted, into the pumpkin, which has 
been mixed with the hot water; then add the egg beaten 
lightly, the sugar and the milk. Add all to the dry ingredi¬ 
ents, and beat together well. Place in greased pans and bake 
in a moderate oven until brown. This will fill two round 
layer-cake pans. Mrs. R. L. Reid. 


POTATO CORN MEAL MUFFINS * 

1 cup sweet or Irish potatoes. 3 tsp. baking powder. 

1 cup corn meal. 2 tblsp. syrup. 

y 2 cup any sifted flour. 2 tblsp. shortening. 

1 y 2 tsp. salt. 1 or 2 eggs. 

Liquid to mix to a medium batter (J4 to y cup). 

Add the corn meal, salt, syrup, and y 2 cup liquid to the 
hot mashed potato, place in double boiler and steam 10 
minutes. Add the shortening and allow to cool thoroughly. 
When cold add the well beaten eggs and the flour, which has 
been sifted with the baking powder. Add enough more 
liquid, if necessary, to make a somewhat stiff batter. Beat 
thoroughly, place in gem pans until half filled, and bake 
about 25 minutes in a moderately hot oven. 


OATMEAL DROP BISCUIT * * * 

1 cup ground rolled oats. 2 tsp. baking powder. 

1 cup corn flour. y 2 tsp. soda. 

1 cup sour milk. 1 tsp. salt. 

y 2 cup water. 2 tblsp. fat. 

Mix dry ingredients; add milk, water and melted short¬ 
ening. Drop on greased pan and bake in a hot oven 15 or 
20 minutes. 

If sweet milk must be used omit the soda and add two 
more teaspoons baking powder. 

Prof. Mary Beals Vail. 


106 

CONSERVATION RECIPES 


BREADS 


OAT FLOUR AND OAT MEAL 


OATMEAL BREAD 


& 


1 cup barley flour. 

1 y 2 cups corn meal. 
y 2 cup cooked oatmeal. 

1 cup milk. 

2 tblsp. shortening. 


2 tblsp. sugar. 

1 egg. 

5 tsp. baking powder. 
1 tsp. salt. 


Mix together flour, corn meal, salt, baking powder and 
sugar; add the oatmeal, beaten egg, melted shortening and 
milk. Mix well and bake in greased shallow pan in a mod¬ 
erate oven 40 to 45 minutes. 


NUT LOAF 


& S & & 


3 cups ground rolled oats. 
1 cup rice flour. 

3 tsp. baking powder. 

1 egg, well beaten. 


24 cup chopped raisins. 
y 2 cup chopped nuts. 
y 2 cup sugar. 
y 2 tsp. salt. 


Milk, enough to make a medium thick batter. 

Shortening may be added if desired. 

Mix and sift dry ingredients, add nuts and raisins dredged 
with rice flour. Add the beaten egg and milk. Bake in 
greased loaf tins in a medium oven. This makes two small 
loaves. 


ROLLED OATS AND CORN MEAL MUFFINS 

1 cup rolled oats. 1 tblsp. shortening. 

1 cup white corn meal. 2 tblsp. sugar. 

3 tsp. baking powder. 1 egg, well beaten. 

y 2 cup milk. y 2 tsp. salt. 

Mix dry ingredients. Add milk, egg and melted fat. 
Bake in muffin pans 30 minutes in a moderate oven. 


OAT MEAL MUFFINS 

2 cups oat meal. 

\ 2 /z cups sour milk. 
y cup sugar. 

2 eggs. 

Soak oat meal in the sour 
other ingredients. 


& & jt 

1 tsp. shortening. 

1 tsp. soda, sifted with— 

2 cups corn flour. 

milk for several hours. Add 


BREADS 


107 

CONSERVATION RECIPES 


CRUMB MUFFINS # # # jt 

\y 2 cups dry crumbs. 3 tsp. baking powder. 

Yz cup any flour. 2 tblsp. syrup. 

1 cup milk. 1 tblsp. shortening. 

y 2 tsp. salt. 1 egg. 

Scald the milk, add the crumbs (any kind) and allow to 
stand 15 minutes; then mash and beat to a paste. Add the 
salt, syrup, beaten egg yolk, melted shortening, and the 
flour and baking powder, sifted together. Finally fold in the 
beaten egg white. Pour into gem pans until half filled, then 
bake about 20 minutes in a moderately hot oven. 


RYE FLOUR 

Use rye alone seldom even if you have it on hand. Its 
gluten content makes it desirable for wheatless bread. Mix 
it with cereals lacking in gluten. 


RYE NUT BREAD 

2 cups rye flour. 

1 cup rice flour. 
y 2 tsp. salt. 

5 level tsp. baking powder. 
Mix in order given, 
oblong tin. 
oven fifty minutes. 


& £ S 

2 cups chopped walnuts. 

54 cup sugar. 

1 cup milk. 

1 egg beaten light. 


Form in loaf. Knead well; place in 
Let stand twenty minutes and bake in moderate 
Mrs. J. P. McMillin. 


RYE POPOVERS * * * * 

Yz cup rye meal. 1 cup milk. 

y cup rice or barley flour. 2 eggs. 

54 tsp. salt. 1 tsp. shortening. 

Mix and sift dry ingredients. Add milk gradually, also 

shortening, then eggs well beaten. Beat two minutes with 
egg beater. Turn into hissing hot gem pans, and bake in hot 
oven from thirty-five to forty minutes. 


108 

CONSERVATION RECIPES 


BREADS 


BARLEY FLOUR 


BARLEY MUFFINS 

2 cups barley flour. 

3 tsp. baking powder. 
\y 2 tsp. salt. 

1 well beaten egg. 


J* Jt & 

4 tblsp. sugar or corn syrup. 

3 tblsp. shortening. 

2 /z cup milk. 


Put melted shortening and syrup in a bowl. Mix and 
sift the dry ingredients and add alternately with the milk. 
Add beaten egg last. Add more milk if necessary to make a 
thin batter. Pour into greased muffin tins and bake in a 
moderate oven about forty minutes. 

Good results are also obtained when recipe is made with 
1 cup barley flour and 1 cup rice flour instead of 2 cups of 
barley flour. 


RICE AND BARLEY FLOUR MUFFINS S # £ S 

2 cups rice flour. 2 tblsp. oil. 

1 cup barley flour; reserve % cup. 1 tsp. salt. 

2 cups milk. 3 eggs. 

3 tsp. baking powder. 

Mix yolks of eggs, flour, milk, oil and salt together. Beat 
well; add baking powder and the reserved % cup barley 
flour if batter is too thin. Fold in the whites of eggs, pour 
into greased muffin tins and bake thirty or forty minutes. 

Miss Aileen Jaffa. 

BARLEY DROP BISCUIT ^ 

2 y 2 cups barley flour. 1 tsp. salt. 

4 tsp. baking powder. y, tblsp. fat. 

1 cup milk. 

Mix dry ingredients. Melt fat in measuring cup and add 
about 1 cup of milk, then add this mixture to the dry in¬ 
gredients. Mix quickly and lightly. Drop by spoonfuls on 
greased pan and bake in a hot oven fifteen to twenty min¬ 
utes. 

(One cup ground rolled oats or oat flour may be sub¬ 
stituted for part of the barley flour. If so, the flavor will be 
improved by adding a teaspoon of sugar). 


BREADS 


109 

CONSERVATION RECIPES 


BARLEY MUFFINS 


& & 


Yz cup barley flour. 

Yz cup corn flour. 

Yz cup soy bean flour. 
1cups sour milk. 

1 egg. 


2 tsp. baking powder. 
Y 2 tsp. soda. 

Y 2 tsp. salt. 

2 tblsp. shortening. 


Sift dry ingredients together; add milk, egg and melted 
shortening. Bake in a moderate oven. 


SOY BEAN FLOUR 


SOY FLOUR MUFFINS 

24 cup soy bean flour. 

24 cup barley flour. 

Y cup rice or corn flour. 
4 tsp. baking powder. 

1 tsp. salt. 


jt 

2 tblsp. brown sugar. 

1 cup milk or more. 

1 tblsp. melted shortening. 

1 egg. 


Sift dry ingredients. Beat egg slightly, add milk and 
pour this mixture gradually into the dry ingredients. Add 
the melted shortening. Bake in greased muffin tin in mod¬ 
erate oven twenty to twenty-five minutes. 


SOY FLOUR DROP BISCUITS ^ S S S 


Yz cup soy bean flour. 
Yz cup barley flour. 

Yz cup corn flour. 

1 tblsp. shortening. 


1 cup buttermilk or sour milk. 


2 tblsp. corn syrup. 

1 tsp. salt. 

Y 2 tsp. soda. 

2 tsp. baking powder. 


Add the syrup to buttermilk and melted fat, then sift in 
the dry ingredients. Mix well and drop from the tip of a 
spoon on to a greased pan and bake fifteen to twenty min¬ 
utes in a moderately hot oven. 


SOY AND RICE FLOUR MUFFINS * * J* 

Y 2 cup soy flour. 1 tblsp. cornstarch. 

2 tsp. baking powder. 1 tsp. sugar. 

1 cup rice flour. Yz cup sweet milk. 

1 level tsp. salt. 

Bake in well greased pans in a slow oven twenty to 
twenty-five minutes. 


110 

CONSERVATION RECIPES 


BREADS 


SOY AND CORN MUFFINS ^ * * * 

1 cup soy flour. 1 pt. warm milk or water. 

1 cup corn meal. 1 tsp. salt. 

2 tsp. sugar. 2 tsp. baking powder. 

If water is used add tablespoon melted butter. Bake in 
a moderate oven. 


GRIDDLE CAKES AND WAFFLES 


GRIDDLE CAKES 


j* & S 


1 cup milk. y 2 cup corn or rice flour. 

1 egg. Ya tsp. salt. 

1 tblsp. melted fat. 4 tsp. baking powder. 

1 y 2 cups cooked oatmeal. 

Combine the milk, beaten egg, and melted fat. Beat 
this into the cooked oatmeal. Add the flour, salt and bak¬ 
ing powder which have been sifted together. Bake on a hot, 
greased griddle. 

Other cooked cereals, mashed Irish potatoes, sweet pota¬ 
toes, etc. may be used in place of the oatmeal. When rice 
is used one-fourth cup more flour is necessary. 


CORN MEAL GRIDDLE CAKES * * 


1 cup milk. 

Y\ cup barley flour. 
14 cup cornstarch. 
Yi cup corn meal. 

1 tblsp. melted fat. 


3 tsp. baking powder. 
y 2 tsp. salt. 

1 egg. 

1 tblsp. brown sugar. 


Beat egg until light, add milk and beat again. Sift dry 
ingredients and add the liquid slowly. Mix well, adding 
more milk if necessary. Cook on a hot griddle, which has 
been well rubbed with salt to prevent sticking. 


CORN MEAL GRIDDLE CAKES WITH RICE £ 

\y 2 cups corn meal. 1 tsp. soda. 

1 cup boiled rice. 3 tblsp. rice flour. 

2 eggs. 1 y 2 cups sour milk. 

1 tsp. salt. 

Make into a batter and fry in hot oil. 


BREADS 


111 

CONSERVATION RECIPES 


CORN MEAL PANCAKES & # 3 

2 cups corn meal. 1 egg. 

1 tsp. salt. \y 2 tsp. baking powder. 

Rice flour. 1 tsp. molasses. 

Add salt to corn meal, and enough boiling water to make 
a batter. Let stand until cool, then add the yolk of 1 egg, 
well beaten. Add flour to make the proper consistency, and 
the baking powder and molasses. Fry on hot griddle. 

Mrs. R. J. Graham. 


BARLEY GRIDDLE CAKES 

1^2 cups barley flour. 

1 cup sour milk. 

1 tblsp. sugar. 

1 tsp. baking powder. 

Mix well and cook on hot griddle. 


1 egg. 

Yi tsp. soda. 
y 2 tsp. salt. 

Serve at once. 


BUCKWHEAT CAKES * & & S 

2 cups buckwheat. V/% cups milk. 

4 tsp. baking powder. y 2 tsp. salt. 

Sift together dry ingredients; add milk slowly; beat well 
and bake on hot greased griddle. Serve with honey or syrup. 


OATMEAL GRIDDLE CAKES ^ j* & 

1 cup cooked oatmeal. 2 y 2 tblsp. cornstarch. 

1 cup milk or water. ^ tsp. salt. 

1 tblsp. fat. 2 tsp. baking powder. 

y$ cup barley flour. 2 eggs. 

Melt the fat, add the cooked oatmeal and mix well. Beat 
the eggs lightly, add to the oatmeal together with the liquid. 
Mix and sift the barley flour, cornstarch, salt and baking 
powder and add to the first mixture. Beat all thoroughly. 
Bake on a hot griddle. 


POTATO CAKES & & & * 

1 cup cold mashed potatoes. 2 tblsp. baking powder. 

1 cup of any flour or corn meal. 1 tsp. salt. 

24 cup milk. 1 tsp. sugar. 

1 egg. 1 tblsp. shortening. 

Beat eggs, add milk, and flour sifted with dry ingredients. 
Mix and bake on hot griddle. 


112 

CONSERVATION RECIPES 


BREADS 


OATMEAL WAFFLES 


& & 


1 cup cooked oat meal. y 2 tsp. salt. 

1 cup water. 2 tsp. baking powder. 

2 tblsp. shortening. 2 eggs. 

2 tblsp. cornstarch. 

Mix the oatmeal and water and stir until smooth before 
adding the egg yolks and the melted fat. Sift in the dry 
ingredients, and beat all until smooth. Now fold in the 
stiffly beaten whites of eggs, and bake on a hot waffle iron. 


RICE FLOUR WAFFLES 


£ & & & 


2 cups rice flour. 
y 2 cup barley flour. 
y 2 cup cornstarch. 

3 tsp. baking powder. 


2 tblsp. oil. 

2 eggs. 

1 tsp. salt. 

1/4 cups milk. 


Sift dry ingredients together. Beat eggs separately. Add 
the yolks, milk and oil and last the stiffly beaten whites of 
the eggs. 


CORN MEAL OR RICE WAFFLES * * * 

y 2 cup corn meal. 1 tblsp. melted shortening. 

y 2 cup corn or rice flour. y 2 tsp. soda. 

1 cup boiled rice. 1 tsp. salt. 

2 eggs, well beaten. 1 cup sour milk or buttermilk. 

Sift together dry ingredients. Add rice and other in¬ 
gredients and beat thoroughly. 


RICE WAFFLES 


jt £ & 


iy cups non-wheat flour. 

2 tblsp. sugar. 

2y 2 level tsp. baking powder. 
y tsp. salt. 


Yz cup boiled rice. 
1 egg. 

iy cups milk. 


Mix sugar, salt, flour and baking powder. Work rice in 
thoroughly, add milk and egg. Cook slowly on medium hot 
waffle iron well greased. Mrs. C. F. Adams. 


BREADS 


113 

CONSERVATION RECIPES 


STEAMED BREADS 

GOLDEN BREAD 

1 cup yellow corn meal. y 2 tsp. salt. 

1 cup rye or barley flour. 1 tsp. soda. 

Yz cup corn syrup or molasses. 2 cups sour milk. 

y 2 cup currants, seeded raisins, or nuts dredged with rice 
flour may be added, if desired. Pour into well greased bak¬ 
ing powder tins and steam three or four hours, or put in a 
fireless cooker. Remove covers and dry in the oven. This 
makes two loaves. 

BROWN BREAD S jt £ j* 

\V 2 cups corn meal. 2V 2 tsp. soda. 

\y 2 cups rye meal or barley flour. 2 cups sour milk. 

1 tsp. salt. 'Y cup molasses. 

1 cup seeded raisins or chopped prunes ~ T V 

Follow directions for Golden Bread. 


“RYE AND INJUN” J* * * 

1J4 cups sweet milk. y 2 cup molasses. 

3 tsp. baking powder. 1 y 2 cups rye flour. 

34 tsp. soda. 134 cups corn meal. 

y 2 tsp. salt. 

Sift the dry ingredients; add the milk to the molasses, 
and stir the mixture into the dry ingredients. Mix well, 
and steam in a double boiler two hours. This quantity 
makes one good sized loaf or two small ones. Steam large 
loaf two hours, or small ones one and one-half hours. Turn 
out on tins and set in hot oven a few minutes to dry. Serve 
at once. If sour milk is used, 2 cups will be required, with 
24 teaspoonful of soda and 1 teaspoonful of baking powder. 

Mrs. E. W. Barnhart. 


STEAMED CORN BREAD 

2 cups corn meal. 

1 cup flaked oats. 

2 cups sour milk or buttermilk. 
y 2 cup brown sugar. 


& <£> S S 


1 level tsp. salt. 
1 level tsp. soda. 
Raisins. 

Nuts. 


Mix in order given, and steam three hours. 


114 

CONSERVATION RECIPES 


BREADS 


BOSTON BROWN BREAD—NO. I * * * 

1 cup corn meal. 1 cup sour milk. 

1 )/ 2 cups barley flour. 1 tsp. soda. 

cup rolled oats. 1 tsp. salt. 

1 cup mashed potatoes. 1 tblsp. oil. 

1 cup molasses. 

Mix and put into well greased molds; steam three hours. 
y 2 cup raisins may be added if desired. 


BOSTON BROWN BREAD—NO. II * * * 

2 cups corn meal. \y A tsp. soda. 

2 cups rye meal. tsp. salt. 

l J /i cups molasses. 1 cup raisins. 

2y A cups milk or water. 

Mix in order given and steam three hours. Old New 
England recipe. Mrs. C. C. Hyde. 


CRACKERS 

CORN MEAL CRISPS (Salad Wafers) * 

y 2 cup corn meal. 1 tblsp. fat. 

y 2 cup potato flour. 3 tblsp milk. 

y 2 tsp. salt. 

Sift together the dry ingredients. Melt the fat and add 
to the flour with sufficient liquid to make a dough that can 
be rolled thin. Cut into diamond or other shapes. Bake in 
a quick oven until golden brown. Makes 60 to 65 wafers 
2x2 inches. 

If desired, after rolling out the dough, sprinkle with 
grated cheese and paprika and make into cheese straws. 

CORN WAFERS & S S 

1 cup corn meal. % tsp. salt. 

y 2 cup potato flour or cornstarch. l / A cup shortening. 

3 tblsp. sugar. Milk or water. 

1 tsp. baking powder. 

Mix dry ingredients together, adding enough milk or 
water for soft dough. Drop from a spoon on greased pan, 
and bake fifteen or twenty minutes. Should be about the 
thickness of cookies. Mrs. A. J. Thompson. 


BREADS 


115 

CONSERVATION RECIPES 


SCOTCH OAT CRACKERS * # S & 

2 cups rolled oats. \y tblsp. fat. 

% cup milk. tsp. soda. 

l A cup molasses. 1 tsp. salt. 

Grind or crush the oats and mix with the other materials. 
Roll out in a thin sheet and cut in squares. Bake for twenty 
minutes in moderate oven. Makes three dozen crackers. 

OAT CRACKERS j* <£ j* 

2 cups rolled oats. y 2 tsp. salt. 

3 tblsp. oil. Water. 

Rub well together with the hands, adding sufficient boil¬ 
ing water to make a very stiff dough. Roll thin on board 
with a little barley flour. Cut any shape and bake in slow 
oven until light brown and very crisp. 

Bertha H. Fairbanks. 

CRISP CORN BREAD # 

3 cups milk. 1J4 cups corn meal. 

1 tsp. salt. 

Mix the ingredients and spread in shallow greased pan 
to about y± inch in depth. Bake in a moderate oven, 
until crisp. Sprinkle grated cheese over this just before it is 
ready to be taken from the oven and serve with salad. 

WHEATLESS YEAST BREADS 

Acceptable yeast breads are difficult to make without any 
wheat or rye. A loaf as light as wheat bread is expected 
and as yet this result has not been secured even by experts. 
From 50 to 70 per cent of flour high in gluten is still found 
to be necessary in order to produce a loaf that is salable and 
will keep. 

New combinations are being published daily by those who 
are making an effort to meet this problem in the home and 
hotels and restaurants. These recipes are for breads made in 
large quantities. Those giving the best results when reduced 
to small proportions are submitted here in an effort to re¬ 
duce the waste in cereals caused by individual experimenta¬ 
tion. 

But it is well to bear in mind that these breads are more 
difficult to make than wheat breads and should not be at¬ 
tempted by those who have been unsuccessful in making 


116 

CONSERVATION RECIPES 


BREADS 


yeast breads in the past. Conservation quick breads should 
be substituted. 

In making these breads it is advisable to handle the dough 
as little as possible. The following recipes for Beaten 
Breads will suggest the method: 


BEATEN BREADS 


Good results have been obtained by the use of eggs and 
cereals thickened by scalding. This method is best adapted 
to corn and oatmeal but it gives a dough too soft to be 
kneaded. A fine grain may be secured by beating thoroughly. 

The proportion of yeast in the following recipes is in¬ 
tended for quick process bread to be raised and baked during 
the day, requiring about five hours. If set over night, omit 
half the yeast. Attention has already been called to the fact 
that with the conservation flours the smaller the loaf the 
better the result. So it is advised to bake the bread mixtures, 
whenever possible, in muffin or layer cake tins. 


EGG CORN BREAD 




Zy 2 cups barley flour. 1 egg. 

1 cup corn meal. 2 tblsp. syrup or sugar. 

1 yeast cake. 2 tsp. salt. 

1 cup boiling water. 

Pour the boiling water over the corn meal and allow to 
cool. Then add the other ingredients. Beat well, put in 
greased bread pan and when double its bulk bake in mod¬ 
erate oven fifty minutes. 


EGG OAT BREAD # J* ^ S 

1 cup rolled oats. 1 cup boiling water. 

2 cups barley flour. 1% cups milk. 

1 cup corn meal. 2 tblsp. syrup, molasses or sugar. 

1 yeast cake. 2 tsp. salt. 

1 egg (may be omitted). 

Scald corn meal with the boiling water. When cool add 
the other ingredients, the rolled oats last. Mix well, put in 
greased pan and when double its bulk bake in moderate oven 
fifty minutes. 

Oat flour or ground rolled oats may be used in the place 
of rolled oats. This is a coarse bread if the oats are used 
un ground. 


BREADS 


117 

CONSERVATION RECIPES 


KNEADED BREADS 

A bread board is not Required for any of these breads. The 
dough is soft and may be cut down and kneaded in the bowl 
by using rice flour on the hands. 

All of these breads are better baked in small portions or 
small loaves. 

Stiffly beaten whites of eggs folded into the dough before 
molding give a lighter bread. 

It is well to moisten the surface with milk or with a 
mixture made by beating the yolk or the white of an egg in 
1 tablespoon of cold water. To give a smooth surface, this 
should be repeated before baking. 


YEAST BREAD & & & & 

2 heaping cups barley flour. 

cup cornstarch and rice flour mixed. 

1 cake yeast (*4 if set over night). 

2 tblsp. sugar. 

1 tblsp. shortening. 

1 egg- 

1 tsp. salt. 

Mix the same as wheat yeast bread. Set aside until 
double in bulk. Work down with the tips of the fingers and 
shape into loaves; put into small well greased pans. When 
again double in bulk, bake in moderate oven fifty minutes. 
May be shaped as rolls and baked in hot oven for twenty 
minutes. 

Palace Hotel—Modified by Fremont High School. 


In the following three recipes, the dough is not elastic 
like that of wheat breads after the first rising. It looks 
more like a thick drop cake batter after the last of the flour 
is added and must be scraped from the spoon into the muf¬ 
fin or bread pans. It cannot be molded. Moisten, and set 
in a warm place to rise and the dough will gradually take 
the shape of the pans, thicken, and rise rapidly to double its 
bulk. When baked it has the texture of wheat bread and 
a crisp crust. 


CONSERVATION RECIPES 


BREADS 


BREAKFAST ROLLS 

1 cup barley flour. 

1 cup rice flour. 

1$4 cups potato flour. 
y 2 cup corn flour. 

1 cake compressed yeast. 


& & 

1 tblsp. shortening. 

1 egg- 

1 to iy cups milk. 
1 y 2 tsp. salt. 

1 y 2 tsp. sugar. 


Be sure to mix the sugar, shortening, eggs, and salt first. 
Rub these ingredients until very light. To this mixture add 
y 2 cup of the milk. Dissolve the yeast in y 2 cup of of the 
milk. Sift the flours together. Add y 2 portion of the flour 
to the mixture of sugar, shortening, eggs, salt and milk. 
Add yeast and the rest of the flour to this mixture and make 
into a dough. Brush over with milk or with yolk of egg 
beaten with a teaspoonful of water. Let it rise in a warm 
place for two hours then break down. Let it rise for another 
hour. Make it into rolls or loaves. Rebrush surface. Let it 
rise again on the top of a warm oven about thirty minutes. 
Then bake. E. B. Liedholt, Chief Chef, Hotel Oakland. 


TOAST BREAD 

2 cups potato flour. 
1 cup barley flour. 

1 cup oat flour. 

1 cup corn flour. 

1 cup rice flour. 


& 

2 cups milk. 

4 tsp. sugar. 

4 tsp. shortening. 

\y 2 tsp. salt. 

1 cake compressed yeast. 


Proceed as for breakfast rolls, but let it rise for two and 
a half hours in a warm place for the first time. The second 
time let it rise only half that time. Put into loaves, brush 
surface with milk or with yolk of egg beaten with 1 tea¬ 
spoonful of water and bake for one hour. 

E. B. Liedholt, Chief Chef, Hotel Oakland. 


POTATO BREAD 

6 boiled mashed potatoes. 
1 cup barley flour. 

1 cup corn flour. 

1 cup rice flour. 


jt & & & 

2 tblsp. sugar. 

1 tsp. soda. 

1 tblsp. drippings. 

3 cups liquid. 


1 yeast cake (2 for quick process). 

Sift the flours together. Stir the potatoes to a cream with 
the drippings and sugar; gradually add the warm liquid in 
which the potatoes were boiled; beat in the flour previously 


BREADS 


119 

CONSERVATION RECIPES 


wet with some of the liquid to prevent lumping; then add 
the dissolved yeast cake and the soda. Cover lightly, if the 
weather is warm; closely, if cold. Set to rise over night in a 
warm place. In the morning add enough of the same mixture 
of flours (about 3 cups) to make bread dough. Put in pans. 
Let it rise again until light, about one hour, then bake. 


ENGLISH BUNS 


& S 


54 cup luke warm water. 
1 tblsp. sugar. 

54 cup broken nuts. 

54 cup raisins, chopped. 


1 cup barley flour. 

1 cup rice or corn flour. 

1 tblsp. shortening. 

54 cake compressed yeast. 

2 eggs. 

Mix and sift the flours. Pour flour into a bowl; break 
the eggs in whole. Add the melted shortening, the yeast 
(which has been dissolved by breaking into a cup and mixing 
it with the sugar), and the luke warm water. Stir until all 
are mixed; beat well, put in warm place to rise one and one- 
half hours. Then sprinkle sugar, nuts and raisins over top, 
mix very lightly with a spoon. Drop into well buttered gem 
pans; let it rise one-half hour. Bake twenty-five minutes. 


LUNCH OR DINNER ROLLS 


£ & & 


1 or 2 eggs. 

1 tblsp. shortening. 

2 tsp. sugar. 

1 tsp. salt. 


2 cups barley flour. 

1 cup rice or potato flour. 

1 cup corn flour or buckwheat. 

1 cake compressed yeast. 

1 cup warm milk. 

Dissolve yeast by breaking into a cup and mixing with 
1 teaspoonful of sugar and let it stand while mixing other 
ingredients. The flours should be mixed and sifted well. 
Melt the shortening in the warm milk; add sugar, salt, and 
well beaten egg, and last the yeast. Add enough flour to 
make a stiff batter. Beat well, set it in a warm place and let 
it rise. Add more flour to make a soft dough. Knead brisk¬ 
ly until full of air bubbles. Let it rise and then make into 
rolls. Brush over and let it rise in pans and then bake in a 
quick oven. 


BISCUIT OR FINGER ROLLS * * * * 

The sponge from any of the foregoing recipes may be 
varied in a number of ways. Instead of shaping into loaves, 


120 

CONSERVATION RECIPES 


BREADS 


divide the dough into small portions and roll each with your 
hand into round shape for a common biscuit, or bake them 
in muffin pans. Or roll each ball under the hand on the 
board until about a finger’s length. Place them close to¬ 
gether in two rows in a long shallow pan. 


COFFEE BREAD * * * * 

To make a coffee bread, spread the dough for Biscuit or 
Finger Rolls evenly in oiled layer cake pans; sprinkle with 
nut mixture, let it rise, and bake in a hot oven. 


FILLING FOR COFFEE BREAD * * * 

y A cup light brown sugar, sifted. 

1 tsp. oleomargarine, melted. 54 to V* cup chopped nuts. 
54 to y 2 cup chopped raisins. 54 tsp. cinnamon. 

Mix all together and spread on the bread before baking. 
Coffee bread may be rolled with the filling, cut in slices 
and then baked. 


DUTCH APPLE CAKE * * * * 

To make Dutch Apple Cake, cover the surface thinly with 
sliced apples instead of with the filling, pressing the edges 
of each slice into the dough. Sprinkle with cinnamon and 
sugar, and bake. 

Raisins, currants, nuts, or dates are an addition to any 
bread. They may be kneaded into the dough. The grated 
rind of a lemon or a little lemon juice may be added. 

This fruit dough may be baked as for coffee bread with a 
slightly sweetened meringue on top. 

Muffins or rolls may also be frosted before baking. If, 
while baking, the plain breads or rolls are brushed over with 
slightly beaten white of egg diluted with 1 tablespoonful 
of cold water, a smoother surface will result. Oil should 
not be used. 

Two thin rounds of dough with a coating of egg yolks 
between will give a sandwich roll that will pull apart easily 
after baking. 


BREADS 


121 

CONSERVATION RECIPES 


RYE WITH OTHER FLOURS * * * 

The use of rye alone in breads is not recommended. Be¬ 
cause of its high gluten content it is needed for export and 
can no longer be regarded as a substitute for wheat. 

The following recipe containing rye is submitted for use 
if you have rye flour on hand. It gives a desirable loaf that 
cuts well and keeps well: 


RYE WITH OTHER FLOURS £ S S S 

2 cups rye flour. 1 cake if set over night. 

1 cup barley flour. 1 pt. water or potato water. 

1 cup rice flour. 1 pt. milk. 

1 cup corn flour. 1 tblsp. sugar. 

1 large potato. 1 tblsp. salt. 

2 cakes of yeast, or 

Enough rye or barley flour to make a dough that does not 
stick to the fingers (about 2 cups). 

Pare and cook the potato, drain, saving the water. Mash 
the potato and all the liquid and the yeast dissolved by stir¬ 
ring in the sugar. Sift in the measured dry ingredients and 
add the extra flour. Allow to rise until light. Knead well. 
Place in oiled pans in a warm place to rise again. Bake 
when double in bulk. This bread requires more kneading 
than wheat bread. This recipe makes four loaves. 


122 

CONSERVATION RECIPES 


SANDWICHES 


SANDWICHES 

Mrs. R. H. Wetmore, Editor. 

The following recipes have been somewhat changed from 
their original form, to comply with the latest rulings of the 
Food Administration. During the wheat shortage it is not 
desirable to encourage the making of sandwiches at all. To 
meet certain imperative needs such as school lunches, use the 
fillings suggested below on non-wheat breads, crackers, 
wafers, muffins and biscuits. 

When the restriction on wheat is lifted it will be a simple 
matter to reinstate bread in all the lists of ingredients. 

COTTAGE CHEESE FILLING 

Cottage cheese. Pimientos. 

Spread a layer of cottage cheese on any kind of bread, put 
strips of pimiento on top of the cheese and place half of a 
walnut in the center of each. Mrs. C. Bacon. 


EGG FILLING 

Hard boiled eggs. 
Lettuce. 




Mayonnaise. 


Chop hard boiled eggs fine, marinate with a few drops of 
vinegar, oil, salt and pepper. Then mix with mayonnaise and 
spread. Mrs. W. E. Leland. 

NUT AND RAISIN FILLING ^ J* 

Nuts. Orange juice. 

Raisins. Honey. 

To each cupful of finely chopped nuts and raisins add a 
few drops of orange juice. Spread bread with honey, then 
with mixture. Mrs. W. E. Leland. 


NUT AND CHEESE FILLING * * * S 

1 cream cheese. y 2 cup pecan meats. 

6 olives. Chive butter. 

Rub cheese to a paste and add olives and nuts, finely 
chopped. Spread thin slices of war bread with chive butter, 
and an equal number of slices with cheese mixture. Put 
them together. 


SANDWICHES 


123 

CONSERVATION RECIPES 


CHIVE BUTTER FILLING & 

34 cup butter. Salt. 

2 tblsp. chives. Cayenne. 

Cream butter, add finely chopped chives and season with 
salt and cayenne. Mrs. R. H. Wetmore. 

SHRIMP AND CUCUMBER FILLING * * * * 

Anchovy paste. Butter. 

Shrimps. Cucumbers. 

Mayonnaise. 

Spread thin slices of war bread with mixture made of one 
part anchovy paste and one part butter. Chop finely 1 cup 
picked shrimps, add 1 tablespoonful finely chopped sliced 
cucumbers and 1 tablespoonful mayonnaise. Spread thickly. 

Mrs. M. Dolan. 

GINGER FILLING 

Cream cheese. War bread. 

Preserved ginger. Butter. 

Spread thin slices of War bread or Boston brown bread 
with one part cream cheese and one part butter and finely 
chopped preserved ginger. Mrs. M. Dolan. 


OLIVE FILLING 

Ripe olives. 

Paprika. 

Chop olives and pickles fine, 
mayonnaise to moisten. 


& & 

Sweet pickles. 
Mayonnaise. 

Add dash of paprika and 
Mrs. J. C. Bacon. 


CHEESE AND MARMALADE FILLING £ & & £ 

Neufchatel cheese. Orange marmalade. 

Spread cheese on one slice of bread, orange marmalade on 
the other put together and press edges. Mrs. W. E. Leland. 


NUT AND DATE FILLING £ # S S 

1 cup walnut meats. Cream or mayonnaise. 

1 cup stoned dates. 

Mix dates with finely chopped walnut meats and moisten 
with a little cream or mayonnaise. Spread thin slices of any 
kind of bread, and press together. D. E. Wetmore. 


124 

CONSERVATION RECIPES 


SANDWICHES 


PEANUT BUTTER FILLING * * * 

Peanut butter. Milk. 

Put a small amount of peanut butter into a bowl and add 
to it, a few drops at a time, a few teaspoonfuls of hot milk, 
beating* until it is the consistency of thick cream. Then 
spread on any kind of war bread. Mrs. R. H. Wetmore. 

APPLE FILLING £ S S S 

1 large apple. Lemon juice. 

Yz cup raisins. 

Chop the apple and raisins together until fine and spread 
on thin slices of buttered wheatless bread. Sprinkle with 
lemon juice and put two slices together. 

FISH FILLING £ s £ 

Fish. Butter. 

Mayonnaise. 

Tuna, sardines, or any left over fish may be mixed with 
mayonnaise and spread on buttered bread. 

Mrs. W. H. Cameron. 

BAKED BEAN FILLING * * 

Cold baked beans. Bread. 

Chili sauce or plain mustard. 

Mix beans with sauce or mustard and put between slices 
of any kind of bread. Mrs. H. H. Meyers. 

OLIVE FILLING & * * J* 

Queen olives, chopped fine. Cheese, finely grated. 
French dressing. 

Mix olives thoroughly with French dressing and spread on 
unbuttered wheatless bread. Sprinkle cheese on top. 

Mrs. W. E. Leland. 


CHICKEN FILLING J* * S 

Chicken. Mayonnaise. 

Celery. Butter. 

Mince chicken, add finely chopped celery, moisten with 
mayonnaise and spread on any kind of buttered bread. 

Mrs. W. H. Cameron. 


SANDWICHES 


125 

CONSERVATION RECIPES 


FIG FILLING ** * * 

Figs. Orange juice. 

Nuts. Brown bread. 

Chop figs fine, add water to make a thing paste and boil 
gently until thick enough to spread. Add nut meats, chopped 
fine, a little orange juice and spread on slices of brown 
bread. Mrs. J. C. Bacon. 


126 

CONSERVATION RECIPES 


CAKES 


IVHEA TLESS CAKES & COOKIES 

In making cakes from substitute flours it is well to sift 
the flour several times. Use the same methods for making a 
light batter as for wheat flour cakes. These cakes require 
longer and more careful baking. Use a moderate oven and 
for a loaf cake do not light the oven before the cake is put in. 

More salt and less shortening or none at all is required. 
These cakes should be more highly flavored or served with a 
jelly or tart filling. 

Satisfactory Cakes and Cookies may be made from any 
one of the substitute flours alone, or from their products, 
such as cornflakes; but in changing a standard white flour 
recipe it is wiser to use a mixture of the substitute flours. 
The batter for these cakes should be thin. 

Conservation flours are especially well adapted to spice 
cakes or ginger breads; for sour milk and molasses make 
a desirable batter and the spices modify the flavor and color 
when this is objectionable. 

Sponge Cakes, in which eggs alone are used for leaven¬ 
ing, are to be recommended at this time when hot quick 
breads are used so extensively, for these cakes have much 
the same consistency as yeast breads, contain no baking pow¬ 
der, and are served cold. 

BARLEY FLOUR CAKES AND COOKIES 

BARLEY FLOUR SPONGE CAKE ^ ^ 

y 2 cup barley flour. y 2 tsp. salt. 

1 tsp. baking powder. 1 tsp. lemon juice. 

y± cup white or brown sugar. 2 eggs. 

1 tsp. hot water to melt the sugar. 

Beat yolks of eggs until stiff and lemon colored; add 
sugar very gradually, beating with an egg beater as long as 
possible. Add the water and lemon juice, (grated rind of 
lemon or orange may also be added) and then the flour mix¬ 
ed and sifted with the baking powder and salt. Fold in the 
stiffly beaten whites of eggs last. Bake thirty or forty 
minutes in a moderate oven. A tube pan is especially good 
for baking sponge cake. Makes 1 loaf. 


COOKIES 


127 

CONSERVATION RECIPES 


BARLEY FLOUR JELLY ROLL ** 

1 cup barley flour. 3 tsp. baking powder. 

y 2 cup rice flour, or 1 egg. 

1/4 cups barley flour. 6 tblsp. hot water. 

Mix and sift dry ingredients. Stir in well beaten egg. 
Add hot, but not boiling, water and beat until smooth. This 
should be a thin batter. Pour into a shallow, well greased 
pan (preferably oblong) to a thickness of not more than 14 
inch. Bake in a slow oven twenty to thirty minutes. Makes 
two jelly rolls. 

FILLING 

Select a glass of jelly or jam. Beat with a fork until soft. 

Remove cake from pan on to a sheet of paper well dusted 
with rice flour, trim off crusty edges, spread evenly but 
thinly with jelly filling. Roll while hot by lifting edge of 
paper. Wrap tightly in a clean towel until cool or it will 
not keep its shape. The filling may be prepared while cake 
is baking. When due care is taken, the cake will not crack. 
Some prefer to turn the cake out on a slightly moist cloth 
in order to prevent cracking. 

BARLEY SPICE CAKE (Standard Recipe) * * * 

3^ cups barley flour. 1 cup raisins. 

6 tsp. baking powder. y 2 tsp. ginger. 

24 cup sugar. 1 tsp. cinnamon. 

1 cup syrup. J4 tsp. cloves. 

y 2 cup shortening. 1 tsp. allspice. 

3 eggs. 1 tsp. salt. 

24 cup milk. 

Cream the shortening, sugar, and egg yolks; add syrup 
and mix well. Mix or sift the dry ingredients and add alter¬ 
nately with the liquid. Add raisins and flavoring. Fold in 
the well beaten whites of eggs. Bake in a moderate oven for 
twenty minutes and rais'e the temperature for the rest of the 
baking. 

By varying the Standard Recipe the following cakes can 
be made: 

1. —For a Nut Loaf add 1 cup broken or chopped nuts 
and omit the spices if desired. 

2. —For Chocolate Cake add 4 squares unsweetened choc¬ 
olate, melted, substitute brown for white sugar, and omit 
spices and raisins. 


128 

CONSERVATION RECIPES 


CAKES 


CAKE WITH BAKED FROSTING * * * * 

Frosting: (To be prepared first). 

4 egg whites. y 2 tsp cinnamon. 

24 cup sugar. 1 tblsp. sugar. 

y 2 cup almonds. 

Beat whites of eggs light; beat in sugar gradually. Fold 
in almonds, blanched and chopped. Other nuts may be used 
in place of the almonds. 


Cake: 

y 2 cup barley flour. 
y 2 cup rice flour. 

1 tsp. baking powder. 
y 2 cup sugar. 
y 2 cup shortening. 


4 egg yolks. 

5 tblsp. milk. 
y 2 tsp. salt. 

54 tsp. vanilla. 


Cream the shortening; add sugar gradually; then egg 
yolks, milk, and flour and baking powder sifted together. 
Spread the mixture in a shallow baking pan to 54 inch thick¬ 
ness. Spread frosting on unbaked mixture. Dredge with the 
sugar and cinnamon in frosting recipe. Bake in a moderate 
oven about thirty minutes. To serve cut in narrow strips. 
Raisins or currants may be added to the batter or may be 
sprinkled over the top before adding the frosting. 


APPLE SAUCE CAKE—NO. I 


jt 


1 y 2 to 2 cups barley flour. 

2 tsp. baking powder. 

Raisins or currants. 

Pinch of salt. 

Cinnamon and cloves. 

1 tsp. soda, dissolved in the apple sauce. 

Mix like ordinary loaf cake. Bake in a moderate oven 
from thirty to forty minutes. (Revised) 

Mrs. M. S. Quillinan. 


(No eggs; no milk). 

1 cup juicy apple sauce. 
1 cup dark sugar. 

1 tsp. shortening. 

1 heaping tsp. cocoa. 


APPLE SAUCE CAKE—NO. II * * # 

2 cups cold apple sauce. 2 level tsp. soda. 

1 cup sugar. Raisins or dates, floured. 

2 y 2 to 3 cups barley flour. Spices to taste. 

54 cup drippings. 

Divide into two loaves. (Revised.) Mrs. Biedenbach. 


COOKIES 


129* 

CONSERVATION RECIPES 


RAISIN CAKE 

34 cup shortening. 

Ya cup brown sugar. 

34 cup molasses. 

1 egg. 

1 tsp. soda. 

1 cup sour milk. 

Bake in slow oven about 
(Revised.) 


& & & & 

1 cup chopped raisins. 

134 to 2 cups barley flour. 

2 tsp. cinnamon. 

34 tsp. nutmeg. 

Cloves, sparingly. 

three-fourths of an hour. 

Mrs. W. E. Miles. 


FRUIT CAKE * * * 

1 cup sugar. 1 tsp. cinnamon. 

34 cup shortening—3 tblsp. 34 tsp. cloves. 

1 cup sour milk. 34 tsp. nutmeg. 

1 cup raisins. Pinch of salt. 

1 cup w T alnuts. Barley flour. 

1 tsp. soda. 

Cream sugar and shortening, add milk and enough flour to- 
make medium batter. Add fruit last. Bake slowly one hour. 
(Revised) Mrs. Peter Riley. 


OLD ENGLISH FRUIT CAKE ^ * * * 

34 lb. brown sugar. 34 lb. corn oil. 

34 lb. sliced citron and orange peel. 34 lb. currants. 

34 lb. chopped almonds. 34 lb. raisins. 

134 to 2 lbs. barley flour. 1 pt. sour milk. 

1 tsp. each soda, nutmeg, cloves, cinnamon, allspice. 

Bake in very slow oven. Lay three or four layers of 
paper in the pan, greasing the one next the pan. Wrap the 
pan in two layers of paper if doubtful about insuring very 
slow, even baking. 


SMALL CAKES * f 

3 eggs. 3 squares chocolate. 

34 cup shortening. 1 cup stale crumbs. 

34 cup brown sugar. 3 tblsp. barley flour. 

Beat the eggs light; cream the shortening; add the sugar, 
combine with the eggs; add the chocolate, melted, crumbs 
and flour; spread the mixture in a shallow greased pan; bake 
in slow oven. Shape with small biscuit cutter; put together 
in pairs, putting maple sugar cream or any other filling be¬ 
tween and on top. 


130 

CONSERVATION RECIPES 

PLAIN BARLEY CAKE 

cup shortening. 
y 2 cup corn syrup. 

1 egg. 

2 /z cup milk. 

Cream shortening, add the 
until well blended. Add beaten egg and milk. Then add the 
sifted dry ingredients and the raisins dredged with rice flour. 
Pour into a shallow greased pan and bake about twenty 
minutes in a moderate oven. This recipe makes a good 
layer cake. Jelly or lemon filling is desirable for a barley 
cake. Makes 1 loaf or 2 layers. 


CAKES 
£ <£ £ 

2 cups barley flour. 

3 tsp. baking powder. 
y 2 tsp. salt. 

1 cup raisins. 

rrup and continue creaming 


BARLEY HERMITS 


& & & 


cup shortening. 
Y cup sugar. 

1 egg. 

2 tblsp. milk. 
Barley flour. 


2 tsp. baking powder. 
y cup chopped raisins. 

cup chopped nuts. 
y tsp. cinnamon. 
y tsp. cloves. 


Combine the ingredients as for cake; add enough barley 
flour to make a medium thick batter. Drop from tip of a 
spoon onto a greased pan. Makes 5 dozen. 


2 cups of barley flour and 2 cups rice flour give a good 
result in this recipe. 


PEANUT COOKIES 


<£ & £ 


2 tblsp. shortening. 
y<\ cup brown sugar. 
1 tsp. baking powder. 
y 2 cup barley flour. 

1 egg. 


tsp. salt. 

2 tblsp. milk. 

2 tsp. lemon juice. 
y 2 cup chopped peanuts. 


Cream the shortening and sugar. Beat the egg and add 
the milk. Combine the two mixtures, sift flour, baking pow¬ 
der, and salt into combined mixtures and add lemon juice 
and chopped nuts. Drop from the tip of a spoon on to a 
floured baking sheet and flatten with an oiled knife. Wal¬ 
nuts or almonds may be used in the place of peanuts if de¬ 
sired. Makes Zy 2 dozen. 

This recipe also makes a good cup cake. 


COOKIES 


1-31 

CONSERVATION RECIPES 


BARLEY FLOUR COOKIES # j* & 

1 cup sugar. 2 tsp. baking powder. 

y 2 cup shortening. 3 cups barley flour. 

1 egg. Salt. 

y 2 cup milk. 

Mix sugar and shortening well; add egg, milk and salt, 
flour and baking powder. If mixture is too stiff, add more 
milk. Any flavoring may be used. Roll out as for any other 
cookies, and bake. Mrs. Gertrude Hemme. 


RICE FLOUR CAKES AND COOKIES 

All batters made with rice flour should be thin. 

Cookies and drop cakes should be thin enough to spread a 
little in the oven. 


SOUR MILK CAKE (Old Fashioned Kind) # # # J* 

1 cup light brown sugar. 2 /z cup thick sour milk. 

34 cup shortening. 1 tsp. (scant) soda. 

1 egg. ly. cups rice flour. 

y 2 tsp. nutmeg. 1 tsp. salt. 

Cream sugar and shortening and add other ingredients. 
Bake in bread pan in slow oven from twenty to thirty min¬ 
utes. (Revised) Jessie Wallace. 


SOUR CREAM CAKE 

1 cup sour cream. 
1)4 cups sugar. 

2J4 cups rice flour. 

3 eggs. 


& & 

1 heaping tsp. baking powder. 
y 2 tsp. soda. 

Lemon and vanilla, mixed. 


Beat whites very stiff, add yolks one at a time, then 
sugar, and stir; then cream and flour with baking powder. 
Blend and bake in three large layers. Flavor with two 
parts of vanilla, to one of lemon. (Revised). 

Mrs. C. F. Stern. 


FEATHER CAKE 

34 cup shortening. 
1 cup sugar. 

J4 cup milk. 

1 cup rice flour. 


& & & & 


y 2 cup cornstarch. 

1 tsp. baking powder. 

1 tsp. vanilla. 

3 eggs (whites beaten stiff). 
Cream shortening and sugar and sift cornstarch and bak¬ 
ing powder together. (Revised). Mrs. F. P. Gay. 


132 

CONSERVATION RECIPES 


CAKES 


ORANGE CAKE ■* * * 

1 cup sugar. 

cup butter substitute. 

1 yolk and 2 whites of eggs. 
y 2 cup orange juice and water. 

1 small tsp. grated orange peel. 

\y 2 cups rice flour. 

1 level tsp. cream tartar. 
y 2 level tsp. soda. 

Mix dry ingredients and add alternately with the liquid, 
after the butter and sugar have been creamed and yolk of 
egg added. Fold in the whites gently. Bake in loaf or 
layer. (Revised). Mrs. Lloyd Jones. 


RICE FLOUR CAKE 

2 cups rice flour. 

1 cup milk. 

I cup sugar. 

1 egg. 

Cream or melt shortening. 


5^8 

4 tsp. baking powder. 
y 2 cup shortening. 

1 tsp. flavoring. 

% tsp. salt. 

Add sugar, eggs, and sift 
in the dry ingredients. Add milk. Bake in a moderate 
oven. 

The above is a good substitute for short cake. 

Remove the centers from the cup cakes; fill and cover 
with crushed berries. Put cake centers and whipped cream 
on top. This may also be baked in layers and served with 
berries as a short cake. Makes 12 cup cakes. 


WHEATLESS FRUIT BARS £ £ # & 

y 2 cup seeded raisins. 

y 2 cup chopped dates, dried peaches, or prunes. 

1 cup broken nuts. 

2 eggs. 

y cup white or brown sugar. 

6 tblsp. level, rice flour. 

2 rounded tsp. baking powder. 

y 2 tsp. salt. 

1 tsp. vanilla. 

Mix all ingredients except whites of eggs. Beat whites 
of eggs stiff and fold in last. Spread in thin layers on greas¬ 
ed pans. Bake in a moderate oven. Cut in squares or finger 
lengths. This recipe fills two pans eight inches square. 


COOKIES 


133 

CONSERVATION RECIPES 


RICE FLOUR WALNUT COOKIES S S £ 

1 cup rice flour. 1 cup broken nut meats. 

^2 tsp. salt. 2 eggs. 

/4 tsp. baking powder. 1 tsp. vanilla. 

1 cup light brown sugar. 

Beat eggs lightly, add the sugar, sift in the dry ingredi¬ 
ents, adding the nuts and vanilla last. Drop from the tip of 
a spoon on to a greased pan, placing an inch apart. Bake in 
a moderate oven. Remove from pan as soon as done and 
cool on a bread board. 


NUT BARS 




%. cup shortening. Halves of walnuts or almonds. 

y 2 cup boiling water. y 2 cup rice flour. 

Yz cup brown sugar. % tsp. salt. 

2 tblsp. English walnut meats. 

Put 2 tablespoonfuls sugar in a saucepan and heat a 
little; add shortening and water; let boil two minutes. Re¬ 
move from the fire and add remaining sugar, flour mixed with 
salt, and walnut meats. Spread as rolled wafers; mark in 2- 
inch squares, and lay a nut meat on top. Bake in slow oven, 
removing from pan as soon as done. 


POTATO FLOUR CAKES AND COOKIES 


ANGEL CAKE * * 

1 cup sugar. 1 tsp. cream tartar. 

y cup potato flour, scant. y 2 tsp. salt. 

8 whites of eggs. 

1 tsp. vanilla, lemon or almond. 

Sift flour and sugar separately several times. Beat whites 
until frothy, then add cream tartar, continue beating until 
stiff. Add sugar gradually, and flour mixed with salt. Bake 
fifty minutes in slow oven, preferably in pan that has never 
been greased. Some prefer to add half the cream of tartar 
to the eggs and half to the flour. (Revised). M. Miller. 

To vary this recipe in several delicious ways, cornstarch 
and rice flour in equal proportions may be used. 

1. Sprinkle the top with brown sugar before baking, 
making a macaroon crust. 


134 

CONSERVATION RECIPES 


CAKES 


2. Sprinkle bottom of pan with preserved cherries, chop¬ 
ped walnuts, chopped raisins or peel, then pour in the cake 
mixture. 

3. Add chocolate or cocoa, about 1 tablespoon, moistened 
with a very little warm water, making a dark cake, or marble 
cake. Bake in muffin tins and frost with chocolate. Bake 
in layers and use any filling. 

POTATO FLOUR LAYER CAKE ^ 

4 eggs. 1 tsp. baking powder. 

1 cup sugar. 1 tsp. vanilla. 

1 cup potato flour, scant. Salt. 

Beat eggs separately about one minute; add 54 cup sugar 
to yolks and 54 cup sugar to whites and beat again about 
three minutes; then mix together; add potato flour, salt, 
baking powder and vanilla. Bake in moderate oven about 
fifteen minutes in layers. Mrs. Steel. 

POTATO FLOUR SPONGE CAKE * # 

4 eggs. J4 to 1 cup potato flour. 

1 cup sugar. 54 tsp. vanilla or lemon. 

1 tsp. baking powder. 54 tsp. salt. 

Separate eggs, beat yolks of eggs until thick. Add sugar 
and continue beating; beat whites stiff and beat into first 
mixture. Add baking powder and salt to the flour and sift 
into the mixture. Add flavors. Bake in a moderate oven 
about thirty minutes. 

Do not fill tins more than half full. This batter can be 
made thick enough to drop from a spoon in small cakes, but 
it is apt to be tasteless unless highly seasoned with chopped 
almonds or almond essence. 

The addition of 2 teaspoonsful of cider vinegar to each 
cup of flour and no flavoring, or 1 tablespoonful lemon juice 
and the grated rind of half a lemon will be found to give 
good results. 

Served with berries, this makes a good short cake. 

(Directions Revised.) Mrs. Steel. 


COOKIES 


135 

CONSERVATION RECIPES 


CORN FLAKE COOKIES AND MACAROONS 

Cookies and Macaroons made up on a basis of toasted 
com flakes have a delicious, nutty flavor. They are quickly 
made. They require a slow oven and careful watching as 
they bum easily. The proportions in these recipes are for 
uncrushed flakes. If preferred the flakes can be rolled, but 
a much larger quantity will be required to make a drop 
batter. It is well to bake one as a test cake before all the 
batter is put in the pans. More flakes can be added if it 
spreads. 

The material is crumbly but can be dropped from a tea¬ 
spoon on greased pans and merges during the cooking. 


CORN FLAKE COOKIES # # 

4 cups corn flakes. 1 cup sugar. 

1 egg. 

Add the sugar and flakes to the beaten egg, being care¬ 
ful not to crush the flakes. Drop from spoon on greased 
pans. Bake in moderate oven. Makes 2*4 dozen. 


CORN FLAKE NUT COOKIES ^ 

2 eggs. 1 cup chopped nuts. 

1 cup sugar. Flavor with vanilla. 

5 cups corn flakes. 

Cream the egg yolks and sugar, add the flakes lightly, 
add nuts and flavoring. Fold in the whites last. Drop from 
the tip of a spoon on to a greased pan and bake in a mod¬ 
erate oven. Makes 3j4 dozen. 


CORN FLAKE MACAROONS—NO. I ■* * 

2 eggs. 2 tsp. shortening. 

1 cup sugar. 8 cups corn flakes, uncrushed. 

2 tsp. vanilla. 

Add the sugar, shortening, and vanilla to the well beaten 
eggs. Mix well, then carefully fold in the corn flakes. Use 
a moderate oven. Makes 5 dozen. 


136 

CONSERVATION RECIPES 


CAKES 


CORN FLAKE MACAROONS—NO. II * 

1 cup sugar. y 2 cup chopped nuts. 

3 cups corn flakes. 34 tsp. salt. 

1 cup cocoanut. y 2 tsp. vanilla. 

4 eggs, whites, well beaten. 

Drop mixture from teaspoon on oiled baking sheet; bake 
about twenty-five minutes in slow oven. A. A. Thelan. 


ROCKS (Corn Flakes and Barley Flour) & & & & 

2 cups corn flakes. y 2 cup shortening. 

\y 2 cups barley flour. 1 tsp. soda. 

3 eggs, beaten light. 1 tsp. vanilla. 

y 2 cup corn syrup or honey. 1 tsp. cinnamon. 

34 cup sugar. y 2 tsp. allspice. 

y 2 cup dates, raisins, or prunes stoned and chopped. 
y 2 cup broken walnut meats. 

Follow directions for macaroons. Drop on oiled tins and 
bake in a very slow oven. Makes 5 dozen. 


CAKES MADE OF MIXED FLOURS 

CORN AND RICE FLOUR DROP CAKES 

iy cups rice flour. 2 eggs. 

Yz CU P corn flour or meal. 1 tsp. salt. 

1 cup sugar. 34 cup shortening. 

J4 cup lemon or orange juice. 4 tsp. baking powder. 
For Golden Drop Cakes use yellow corn meal. 

Grate the rind of an orange or a lemon into a bowl. Add 
shortening and beat to a cream. Gradually beat in the sugar, 
eggs, orange or lemon juice and the flour and 2 /$ cup com 
flour or corn meal sifted with the baking powder. Drop 
from a teaspoon on to oiled pans and bake in quick oven. 
Makes 5 dozen. 


LAYER CAKE # £ S S 

1 cup rice flour. 
y 2 cup corn flour. 
y 2 cup barley flour. 

34 cup sugar. 

1 cup milk. 

Beat the egg yolks until 
cream; work in the shortening, 
ingredients, beat well. Bake in greased pans about twenty 
minutes. Makes three layers. Mrs. Lea, B. H. S. Cafeteria. 


S & 

2 egg yolks. 

1 tblsp. shortening. 

2 tsp. baking powder. 
1 tsp. vanilla. 


thick. Add the sugar and 
Add the milk; sift in the dry 


COOKIES 


137 

CONSERVATION RECIPES 


POTATO CHOCOLATE CAKE # # # # 


1 cup barley flour. 

1 cup mashed potato. 
1 egg. 

4 tsp. baking powder. 
y 2 cup brown sugar. 


y 2 cup white Karo syrup. 

2 tblsp. oil or melted fat. 

34 to y 2 cup water or more. 

1 square unsweetened chocolate. 
y 2 tsp. vanilla or cinnamon. 


Blend sugar, Karo, and fat, and egg beaten very light. 
Add melted chocolate and flavoring and then add dry mashed 
potato. Add sifted flour, salt and baking powder. When well 
mixed add enough water to make a soft drop batter. Bake 
in a slow oven in greased muffin pans thirty minutes. 


“CANADA’S WAR CAKE” 




2 cups brown sugar. 
2 cups hot water. 

1 tsp. cloves. 

1 cup raisins. 

2 tblsp. shortening. 

1 tsp. salt. 


1 tsp. cinnamon. 

2 cups barley flour. 

1 cup corn or rice flour. 

2 tsp. soda, dissolved in 
1 tsp. hot water. 


Boil first seven ingredients five minutes after they begin 
bubbling. When cold, add the last three. Bake in two 
loaves in slow oven one and one-fourth hours. (Revised.) 


Mrs. Barnhart. 


COFFEE CAKE (New England) 

1 cup cold coffee, or sour milk, or half of each. 

y A cup shortening (chicken fat may be used). 

1 cup sugar. >4 cup corn flour. 

1 cup molasses. 1 tsp. salt. 

1 cup rice flour. 1 egg. 

1 cup barley flour. 2 tsp. soda (level). 

y 2 tsp. each, cloves and cinnamon. 

Add soda to sugar, molasses, salt, egg, and spices. Mix 
well, add shortening. Pour in coffee or sour milk, add sifted 
flour, and beat well. Have greased pan ready; put batter 
into large flat pan, sprinkle sugar over top and bake slowly 
in a moderate oven. Raisins may be used. (Revised.) 

Mrs. Carl L. A. Schmidt. 


138 


CONSERVATION RECIPES 


CAKES 


MOLASSES LAYER CAKE * * 

y 2 cup molasses. 1 cup sugar. 

y 2 cup thick sour milk. 1 cup barley flour. 

3 yolks of eggs and 1 white. 1 cup corn flour. 

*4 tsp. cloves. Salt. 

1 level tsp. each soda, cinnamon, nutmeg. 

Cream shortening and flour, add beaten yolks, molasses, 
milk, flour, with spices and soda, and last the well beaten 
white. Bake in layers, put together with marshmallow or 
other filling. (Revised.) Mrs. C. F. Stern. 

EGGLESS, MILKLESS, BUTTERLESS CAKE & S 


1 cup nut meats, in small pieces 
1 cup barley or rye flour. 

1 cup rice flour. 
y 2 tsp. baking powder. 

1 tsp. soda. 


iy cups water. 

1 cup brown sugar. 
y cup shortening. 

2 cups seeded raisins. 

1 tsp. cinnamon. 
y tsp. cloves. 

Boil the first seven ingredients three minutes and when 
cold add the others. Bake in flat loaf pan in a medium 
oven. Mrs. R. A. Clark. 

POTATO WHEATLESS COOKIES J* 

4 tblsp. shortening. y 2 cup solid riced potato. 

1 cup sugar. 1 tsp flavoring. 

1 egg. 2 tsp. baking powder. 

y± cup milk. 1 tsp. salt. 

2 cups barley or other substitute flour. 

Cream together sugar and shortening, add the well beat¬ 
en egg and potato; sift in the dry ingredients. If the potato 
is dry add the milk. Flavor and drop from a spoon on to 
greased pans. 

BUCKWHEAT DROP COOKIES * S # 

J4 cup fat. y cup buckwheat. 

24 cup sugar. 

2 eggs, well beaten, 
cup milk. 

1 tsp. lemon juice or extract. 

Combine as for cake; drop on greased pan; bake fifteen 
minutes in moderate oven. This makes forty small cookies. 
(Revised.) Mrs. T. W. Durgin. 


y 2 cup potato flour. 

2 tsp. baking powder. 
yz tsp. salt. 

1 cup chopped nuts. 


COOKIES 


139 

CONSERVATION RECIPES 


BRAN COOKIES # J* 

54 cup shortening. 1 level tsp. soda. 

y 2 cup brown sugar. 1 level tsp. salt. 

2 eggs. 2 y 2 cups bran. 

1 cup sour milk. 154 cups rice flour. 

Cream shortening and sugar; add beaten eggs; dissolve 
soda in milk and add. Sift in flour and salt; add bran. Drop 
off spoon on buttered tins. Chopped raisins or nuts may be 
added. (Revised.) Mrs. L. A. Driesbach. 


OJTMEJIL CAKES JlNT) COOKIES 

Cakes or cookies made from rolled oats are more quickly 
baked than those made from the steel cut variety as the 
rolled oats are partially cooked. If the whole flake is ob¬ 
jectionable, grind the rolled oats. Nuts, raisins, or chocolate 
may be added to any of these recipes if desired. 


OATMEAL DROP CAKES 


S & Jt Jt 


Y cup water. 

1 cup seeded raisins. 
y 2 cup nut meats. 

1 tsp. cinnamon. 

54 tsp. mace or nutmeg. 
1 tsp. salt. 


1 y 2 cups barley flour. 

y 2 cup cornstarch. 

1 cup rolled oats. 

2 tblsp. shortening. 

1 egg. 

4 tsp. baking powder. 

£4 cup brown sugar. 

Break the egg into a bowl and beat well, then add the 
melted shortening, sugar, broken nut meats, water, oatmeal, 
and raisins. Beat well. Mix and sift twice the flour and 
cornstarch with the baking powder, salt, and spices, add to 
the other ingredients, beat well for a few minutes, drop 
from the tip of a spoon and bake in a moderate oven about 
twenty minutes. Makes 4 dozen. 


GROUND ROLLED OAT MACAROONS 

2 cups rolled oats. 2 eggs, well beaten. 

y 2 cup dry cocoanut. 2 tsp. baking powder. 

1 scant cup sugar. 1 tblsp. shortening. 

Measure oats after grinding and mix in the order given. 
Drop on to hot tins. Bake in a moderate oven. Makes 3 
dozen. 


140 

CONSERVATION RECIPES 


CAKES 


ROLLED OAT MEAL COOKIES * * 

2 cups rolled oats. 1 tblsp. shortening. 

1 tsp. baking powder. 2 eggs. 

y 2 tsp. salt. 1 tsp. vanilla. 

1 cup sugar. 

Cream the shortening; add sugar, salt, vanilla and beaten 
eggs. Mix well and add the rolled oats. Drop by spoonsful 
on a greased pan. Bake in a moderate oven about twenty 
minutes. Half and half corn flakes and rolled oats may be 
used if preferred. Makes 2*4 dozen. 

GROUND ROLLED OAT COOKIES & * * * 

1*4 cups oat meal, ground. 1 tblsp. shortening. 

1*4 tblsp. rice flour. y> tsp. baking powder. 

y 2 cup honey or syrup. 54 tsp. salt. 

1 egg. 

Combine the shortening, honey, and beaten egg. Stir in 
the other ingredients. Drop from a teaspoon on a greased 
pan and bake in a moderate oven about fifteen minutes. 
Chopped nuts may be added if desired. Makes 2 dozen. 


OATMEAL MACAROONS * * * 

2 cups rolled oats. y 2 cup corn syrup. 

1 egg. y 2 tsp. salt. 

1 tblsp. shortening. 1 tsp. baking powder. 

Beat the egg well, add melted shortening and syrup, then 
the oats, salt, and baking powder. Mix well and drop from 
a spoon on to a greased pan. Bake in a moderate oven. The 
batter should spread a little. Almond essence or nuts may 
be added. Makes 4 dozen. 


SPANISH TEA COOKIES 

1 egg- 

y 2 cup brown sugar. 

1 cup rolled oats. 


jx & s 

2 /z tblsp. butter substitute. 

54 tsp. salt. 

54 tsp. vanilla. 


Drop from a teaspoon on buttered inverted baking pan, 
one inch apart; shape into circles with a fork wet in cold 
water. Bake in moderate oven until delicate brown; loosen 
with a steel knife and roll into tubular shape. 

Mrs. Leonard Bacon. 


COOKIES 


141 

CONSERVATION RECIPES 


SCOTTISH FANCIES S j* # S 

1 e gg- 1 cup rolled oats. 

3^ cup sugar. y tsp. salt. 

Vz tblsp. melted shortening. y A tsp. vanilla. 

Beat eggs until light, add gradually sugar, and then stir 
in remaining ingredients. Drop mixture by the teaspoonful 
on thoroughly greased inverted dripping-pan one inch apart. 
Spread into a circular shape with a case knife first dipped in 
cold water. Bake in a moderate oven until delicately brown¬ 
ed. To gain variety use cup rolled oats and fill cup 
with shredded cocoanut. Makes 18 cookies. 

Fannie Merritt Farmer. 


HERMITS 

2 cups rye flour. 

54 cup oatmeal. 
y* cup cornstarch. 
y cup shortening. 

154 cups brown sugar. 
2 eggs. 

1 cup chopped raisins. 


£ & 2$ 

54 cup chopped nut meats. 
y 2 tsp. ground cloves. 

1 tsp. cinnamon. 

54 tsp. nutmeg. 

54 tsp. soda. 

1 tsp. salt. 


Cream the shortening and sugar well together, add the 
well beaten eggs, then the oatmeal, chopped raisins and nuts. 
Mix and sift all dry ingredients, add to the first mixture. 
Mix well, then pat out on a floured board to about one-fourth 
inch in thickness, cut and bake. A slow oven is needed for 
hermits. Makes 4 dozen. 


PEANUT BUTTER WAFERS 


& & & & 


54 cup peanut butter. 2 tblsp. water. 

Oatmeal (rolled oats). 2 tblsp. milk. 

1 cup sugar. 1 tsp. soda. 

1 egg. 

Cream the butter and sugar, then add the egg. Dissolve 
the soda in the water and add. Then add milk and work in 
enough rolled oats (about 2 cups) to make a stiff mixture. 
Work and blend thoroughly. Drop from a spoon and flat¬ 
ten out on a greased tin. Bake in a moderate oven until 
crisp and lightly browned, about eight minutes. Makes 2 
dozen. 


142 

CONSERVATION RECIPES 


CAKES 


RUSSIAN TEA CAKES 

2 eggs. 

1 tblsp. shortening. 

1 cup brown sugar. 

y 2 cup raisins, or chopped 


& & & &6 

1 tsp. vanilla. 

2 y 2 cups rolled oats. 

2 tsp. baking powder. 

dates may be added if desired. 


Drop small teaspoonfuls of the batter on well greased 
-pans. Bake ten minutes in slow oven. Mrs. Fred Thomas. 


SOY FLOUR CJIKES JIND COOKIES 


SOY SPICE COOKIES 


<£ & £ 


Yz cup soy flour. 1 tsp. cinnamon. 

Yz cup rice flour. y 2 cup walnuts, chopped. 

y 2 cup barley flour. Yz cup shortening. 

2 level tsp. baking powder. y 2 cup raisins. 

1 cup sugar. J4 tsp. salt. 

Yz cup milk. Vanilla flavoring. 

y 2 tsp. nutmeg. 

Sift together the flours and the baking powder and add a 
part of this to the dry ingredients and the shortening, then 
the milk and the rest of the flour. Drop from a spoon two 
inches apart on greased pans. Bake in a moderate oven. 
Makes 7 dozen. 


SOY FLOUR APPLE SAUCE CAKE 


& & <£ & 


1 cup sugar. 
y 2 cup shortening. 

1 tsp. salt. 

1*4 cups barley flour. 
y 2 cup soy flour. 

1 tsp. cinnamon. 


y 2 tsp. nutmeg. 

1 cup seeded raisins. 

2 cups apple sauce. 
y 2 tsp. soda. 

2 level tsp. baking powder. 
1 tsp. lemon extract. 


Cream together sugar and shortening and add salt, spices 
and floured raisins. Add soda to the apple sauce and stir 
it into the first mixture. Fold in the flour and baking 
powder sifted together, and flavor. Bake in a loaf pan in a 
slow oven forty-five minutes. 


COOKIES 


143 

CONSERVATION RECIPES 


SOY FLOUR FRUIT LOAF 

1 full cup brown sugar. 

1 egg well beaten. 

1 tsp. vanilla. 

54 cup seeded raisins. 

154 CU P barley flour. 

Yz cup soy flour. 

Put the shortening, sugar, nuts and raisins into a bowl, 
sift in the dry ingredients alternately with the milk. Add 
the flavoring and well beaten egg. Bake in a slow oven. 


& & & & 
2 tblsp. shortening. 

34 tsp. salt. 

y 2 cup walnut meats. 

2 tsp. baking powder. 

Yz cup milk or water. 


CAKES WITHOUT FLOUR 


Yz cup sugar. 

54 tsp. salt. 

54 tsp. vanilla. 
Candied cherries. 


KORNETTES 

24 cup finely chopped popped corn. 

24 tblsp. soft fat. 

1 egg white. 

Blanched and chopped almonds. 

Add fat to com. Beat egg white until stiff. Add sugar 
gradually and continue beating. Combine mixtures, then add 
salt and vanilla. Drop mixture from tip of spoon 1 inch 
apart on a well greased pan. Form in circular shape with 
knife dipped in cold water. Sprinkle with almonds and place 
a piece of candied cherry on center of each. Bake in a slow 
oven until delicately browned. Boston Cook Book. 


PEANUT MACAROONS S £ S j» 

3 egg whites. 1 tsp. cornstarch. 

54 tsp. cream of tartar. 1 pt. peanuts. 

1 cup granulated sugar. 

Beat the egg whites until foamy; add the cream of tartar 
and beat until dry, then gradually fold in half the sugar and 
continue beating until the whole is very light. Cut and fold 
in the other half of the sugar, the cornstarch and the finely 
chopped nuts. Drop by teaspoonfuls onto an oiled tin, mak¬ 
ing smooth rounds. Sift granulated sugar on top of each and 
bake in a quick oven from five to seven minutes. English 
walnuts or other nuts may take the place of the peanuts. 

Janet M. Hill. 


144 

CONSERVATION RECIPES 


CAKES 


CORNSTARCH COCOANUT MACAROONS # # # 

3 egg whites, beaten stiff. 1 cup chopped almonds. 

1 cup sugar. 

1 cup cocoanut. 

Beat the egg white stiff. 


6 to 8 level tblsp. cornstarch. 
1 tsp. vanilla. 

Mix and fold in other ingre¬ 


dients. Drop from a teaspoon onto greased pans, placing 
them two inches apart. Bake in a very slow oven. Makes 
2 dozen. 


NUT MACAROONS * * * * 

1 egg, white only. J4 tsp. salt. 

1 cup brown sugar. 

1 cup pecan nut meats, finely chopped. 

Beat the white of the egg until light; add gradually, while 
beating constantly, the sugar. Fold in finely chopped nut 
r-meats, sprinkle with salt. Drop from tip of spoon one inch 
apart on a buttered sheet; bake in a moderate oven until 
delicately browned. 


WHEATLESS GINGERBREADS 


BARLEY FLOUR GINGERBREAD 


jt jt & 


1 y 2 cups barley flour. 

\y 2 cups rice flour. 

1 tsp. salt. 

1 cup brown sugar. 

1 cup molasses, Karo, or mixture 

2 eggs. 


y 2 tsp. nutmeg. 

1 tsp. cinnamon. 

1 tblsp. ginger. 

1 cup sour milk. 

2 tsp. soda. 

2 tblsp. shortening. 


Beat eggs, add sugar and molasses and continue beating; 
and add melted shortening, salt and spices. Add flour and 
milk alternately, mixing in the soda dissolved in a little 
water, last. Bake in greased muffin tins or in shallow pans 
twenty-five or thirty minutes. Makes 16 muffins. 


RICE GINGERBREAD 

3 cups rice flour. 

2 cups brown sugar. 

3 eggs. 
y cup butter substitute. 


£ S ,3* 

y 2 tsp. baking powder. 

1 tsp. cinnamon. 

1 tsp. ginger. 

1 tsp. cloves. 


y cup New Orleans molasses. 

Mix sugar and butter substitute; add eggs one at a time, 
^beating; then the molasses, soda and spices. 


COOKIES 


145 

CONSERVATION RECIPES 


CORN MEAL GINGERBREAD 


& & & 


2 cups corn meal. 


1/4 tsp. soda. 


1 cup barley or rice flour. 

2 tblsp. shortening, or 
1 cup sour milk, and 


y 2 tsp. cloves. 
>4 tsp. ginger. 
1 tsp. salt. 


1 tsp. cinnamon. 


1 cup sweet milk. 
y 2 cup molasses. 


1 egg, slightly beaten. 


1 cup sugar, or corn syrup. 

Mix corn meal, sugar, molasses, shortening, salt and milk. 
Heat in double boiler, then cook ten minutes. Cool, add 
flour, egg, slightly beaten, soda and spices, sifted together. 
The grated rind of half an orange, or a little marmalade 
(about y 2 cup) may be added. If the marmalade is used 
reduce the quantity of sugar and liquid slightly. 

This is good served as bread or as dessert, with whipped 
cream or corn syrup. 


146 

CONSERVATION RECIPES 


ICINGS 


ICINGS AND FILLINGS 

BOILED ICING S * & * 

1 egg (white). 1 cup brown or maple sugar. 

Yz cup water. 

Boil sugar and water together gently without stirring 
until, when dropped from a spoon, it quickly spins to a 
thread. While hot, pour slowly into stiffly beaten white of 
egg. Beat well until stiff enough to spread. Add flavoring 
or melted chocolated. If it grains, beat in a little boiling 
water, 1 teaspoonful at a time. Add chocolate, cocoanut or 
raisins. 

PINEAPPLE FILLING FOR CAKE * * * J* 

y 2 small can grated pineapple. 1 cup sugar. 

1 egg (white). 

Boil 3 tablespoonfuls of the pineapple juice with the sugar 
until the mixture threads. Stir into white of egg beaten stiff, 
continue beating until thick, add pineapple. 

Miss C. Tickner. 

CAKE FILLING J* ^ 

y 2 cup chopped nuts. y 2 cup chopped raisins. 

2 tblsp. red jelly or orange marmalade. 

Mix to a paste, and spread. 

BOILED HONEY ICING * * * 

3 marshmallows. 1 egg (white). 

y 2 cup strained honey. 

Boil honey until thick, pour over stiffly beaten white of 
egg; add marshmallows; beat until soft and creamy. 

Mrs. J. P. McMillen. 

SOUR CREAM AND ALMOND FILLING * * * * 

1 cup confectioner's sugar. 
y 2 cup thick sour cream. 

1 cup blanched almonds, ground fine. 

1 tsp. vanilla. 

Beat together. Grated rind of orange may be used in¬ 
stead of the nuts and vanilla. 


ICINGS 


147 

CONSERVATION RECIPES 


STRAWBERRY FILLING * # 

1 cup fresh berries. 1 cup sugar. 

1 egg (white). 

Beat all together with wire whip for twenty minutes, until 
very stiff. Spread between and on top of layer cake. 

MAPLE FONDANT ICING ** 

1 cup brown or maple sugar. y 2 cup thin cream. 

Boil fifteen minutes. Take from fire and stir until creamy. 
Spread quickly on warm cake, as it hardens very fast. 


MAPLE SUGAR CREAM * * # * 

1 lb. soft maple sugar. y 2 cup boiling water. 

2 eggs (whites). 

Break sugar in small pieces; put in saucepan with boiling 
water and stir occasionally until dissolved. Boil without 
stirring until syrup will thread when dropped from the tip of 
spoon. Pour gradually over the stiffly beaten egg whites, 
beating constantly until right consistency to spread. 


CHOCOLATE FILLING 


& <2* & & 


1 cup skim milk. 5 tblsp. brown sugar. 

1 y 2 squares chocolate. 1 tsp. vanilla. 

2 tblsp. cornstarch. Pinch of salt. 

2 egg yolks. 

Heat milk, salt and chocolate, until smooth. Stir in starch 
creamed in a little cold milk. Cook in double boiler, stirring 
until thick. Pour over the beaten eggs and sugar. Stir well 
and cook one minute; more will cause egg to curdle. When 
cool, add 1 teaspoon vanilla. 


FIG FILLING 


& & & 


1 lb. figs, chopped fine. y 2 cup sugar. 

1 cup water. 1 lemon, juice only. 

Stew figs until soft, in the sugar, water and lemon. Spread 
between layers. 


FRUIT FILLING * ^ « 

1 cup raisins. lb. chopped almonds. 

y 2 lb. chopped citron. 

Add enough boiled icing to make a soft paste. 


148 

CONSERVATION RECIPES 


ICINGS 


LEMON FILLING 


& S S 


1 lemon (juice and grated rind). 1 cup sugar. 

34 tblsp. butter or chicken fat. 2 eggs or 4 yolks. 

Simmer together for ten minutes, cool and spread. 


JELLY OR JAM FILLING * * * * 

1 egg white, whisked lightly. 

1 glass jelly or raspberry jam. 

Whip fifteen minutes. Spread between cake layers. 

Mrs. T. M. Shearman. 


ENGLISH CREAM FILLING 

1 cup scalded milk. 

34 cup cornstarch. 

J4 cup cold milk. 

1 whole egg, or 2 yolks. 

Mix the cornstarch and the 
this into the scalded milk and 
Stir in the egg well beaten, add 
and cook a few minutes longer. 


S 

Yz cup sugar. 

Ya tsp. salt. 

34 tsp. vanilla. 

cold milk until smooth, stir 
cook about fifteen minutes, 
the sugar and salt, mix well 
Cool and add the vanilla. 

Janet M. Hill. 


CREAM OF ORANGE FILLING * * 

1 lemon or orange (large). 3 tblsp. sugar. 

1 tblsp. cornstarch. 1 tsp. butter. 

1 egg yolk, beaten well. 

Put juice and grated rind of lemon or orange into a cup 
and fill with hot water; strain and put on to boil. Wet the 
cornstarch with cold water and stir it into the juice; cook ten 
minutes; add the other ingredients and cook until dissolved; 
cool and spread between layers. 


CARAMEL ICING 

34 cup brown sugar. 1 tblsp. butter. 

34 cup granulated sugar. ' Pinch of soda. 

34 cup milk. 

Mix the sugar, milk and soda. Heat, stirring constantly 
until it boils. Stop stirring and let the mixture continue 
boiling until it threads. Remove from the fire, add the but¬ 
ter, and beat until it is thick enough to spread. 


ICINGS 


149 

CONSERVATION RECIPES 


CHOCOLATE ICING # & £ 

2 egg yolks. 1 cup ground chocolate. 

1 cup sugar. CU P water. 

Boil the sugar, chocolate, and water together until mix¬ 
ture threads. While hot pour slowly on to the well beaten 
egg yolks and continue beating until thick enough to spread. 


150 

CONSERVATION RECIPES 


DESSERTS 


DESSERTS 

Mrs. Edward L. Barry, Editor. 

BROWN SUGAR TAPIOCA # * * 

1 cup pearl tapioca. 2 cups brown sugar. 

4 cups water. Juice of 1 lemon. 

tsp. salt. 

Soak tapioca in 3 cups of water over night. Add salt and 
other cup of water. Cook forty minutes in double boiler, or 
until transparent. Add brown sugar and lemon and bake in 
buttered baking dish in moderate oven one-half hour. Serve 
hot or cold with cream and sugar. The lemon juice may be 
omitted and the pudding served with lemon sauce. 

TAPIOCA PUDDING * * * * 

2 tblsp. tapioca. cup syrup. 

1 pt. milk. 1 tsp. vanilla. 

2 eggs. 

Scald milk and tapioca together in double boiler for fifteen 
minutes. Stir in egg yolk and syrup. Cook ten minutes. 
Add vanilla, and pour mixture over stiffly beaten whites. Cool 
overnight or in ice box. Mrs. Raymond S. Perkins. 


CHOCOLATE CREAM PUDDING * ^ * * 

5 tblsp. cornstarch. 1 oz. unsweetened chocolate. 

2 cups scalded milk. 3 tblsp. hot water, 

cup sugar. 

Make paste of sugar and cornstarch by adding 1 table¬ 
spoonful cold milk and 3 tablespoonfuls hot water. Add 
boiling milk and chocolate. Cook in double boiler, stirring 
constantly, for about five minutes. Remove from fire and beat 
until cool. May serve with chopped nuts. 

Mrs. W. Langelier. 


MAPLE WALNUT JELLO J* 

1 pkg. peach or orange jello. 1 cup boiling water. 

1 cup maple syrup. 1 cup walnuts, chopped. 

Dissolve jello in boiling water. Add maple syrup. When 
nearly cool add walnuts. Serve with whipped cream. 

Mrs. Hubert G. Prost. 


DESSERTS 


151 

CONSERVATION RECIPES 


MARSHMALLOW PUDDING jt jt & 

1 tblsp. gelatine. 1 tblsp. vanilla. 

4 eggs (whites). 2 tblsp. chocolate. 

1 cup sugar. Pink gelatine coloring. 

Dissolve gelatine in 1 cup hot water. Add slowly to well 
beaten whites of eggs. Then add sugar and vanilla, beating 
well. Divide in three portions. Color one-third pink with 
gelatine coloring; one-third with chocolate, mixed with wa¬ 
ter; and leave one-third white. Put in layers in square pan 
and serve with either whipped or plain cream. 

Mrs. T. M. Shearman. 


RICE PUDDING 


S £ & s 


Zy 2 tblsp. rice. 1 qt. milk. 

tsp. salt. y 2 tsp. butter substitute. 

4 tblsp. sugar. Cinnamon to taste. 

y 2 tsp. lemon extract. 

Bake in slow oven two hours. Stir every fifteen minutes 
for first three-quarters of an hour. Should be like thin 
cream when done. Mrs. W. Lenfesty. 


CREAMY RICE PUDDING 


& £ 3 


3 rounded tblsp. rice. y 2 tsp. salt. 

3 rounded tblsp. brown sugar. 1 tblsp. cocoanut. 

1 qt. milk. Ground cinnamon. 

Wash the rice. Place in a baking dish and add sugar, 
salt, milk, cocoanut and cinnamon. Let it stand one-half 
hour, or place at once in a moderate oven and bake slowly 
two or three hours, until rice is done and pudding is about 
two-thirds its original volume. The first crusts should be 
turned under to prevent burning. Remove from the oven be¬ 
fore the milk has all boiled away and serve from baking 
dish when cold. If baked slowly this pudding should be 
creamy when cold. Mrs. Carl L. A. Schmidt. 


HONEY RICE PUDDING 


& & <£ & 


1 qt. milk. J4 cup seeded raisins. 

2 tblsp. uncooked tapioca. y 2 tsp. salt. 

2 tblsp. uncooked rice. y 2 cup honey. 

Bake in slow oven, stirring down the crust as it forms 
until the pudding is done. It should be like thick cream. 


152 

CONSERVATION RECIPES 


DESSERTS 


RICE AND FRUIT ■* •* 

Boiled and seasoned rice. 

Any kind of stewed fruit, put through a sieve. 

Beat the rice and fruit together until fluffy. Serve with 
cream or sauce. Mrs. F. W. McCullough. 


PINEAPPLE PUDDING * * * 

4 cups boiling water. 1 cup granulated sugar. 

Y cup minute tapioca. Pinch of salt. 

1 small can grated pineapple. 

Add tapioca slowly to water to prevent lumping. Cook 
two or three minutes. Then add sugar. Remove from stove 
and when partially cooled, add pineapple, mixing thoroughly. 

Mrs. E. B. Welch. 


RICE AND STRAWBERRY PUDDING * # 

Y cup of rice, cooked and seasoned. 

2 tblsp. butter substitute. 

2 cups fresh strawberries or other fruit. 

1 cup sugar. 

White of 1 egg. 

Cream butter and sugar. Add to it the fruit, crushed. 
Mix well and add the white of egg, beaten stiff. Put the 
rice in the middle of the dish and pour the mixture around 
it. Serve hot or cold. Mrs. S. S. Johnson. 


FAIRY PUDDING 

2 coffee cups boiling water. 
5 tblsp. sugar. 
y 2 tumbler currant jelly. 

1 tblsp. cornstarch. 


& & & & 

4 eggs. 

1 pt. milk. 

Salt. 


To the boiling water add 2 tablespoonfuls of the sugar, a 
little salt, and the currant jelly, stirring until the jelly is well 
dissolved. Thicken with the cornstarch. Cook two minutes, 
stirring constantly. When lukewarm, add the whites of the 
eggs, beaten stiff, and pour into wet molds. Beat the yolks, 
add the rest of the sugar, a grain of salt, and the milk. Bring 
just to boiling point and pour out. To serve, turn the pud¬ 
ding out of the mold, and pour custard around it. 

Mrs. T. M. Shearman. 


DESSERTS 


153 

CONSERVATION RECIPES 


BAKED APPLES WITHOUT SUGAR * * * * 

Apples. . Raisins or dates. 

Lemon juice. 

Core the apples. Fill the centers with raisins or dates 
that have been stewed in plenty of water for about five min¬ 
utes. Sprinkle with lemon juice, and bake slowly. Baste as 
water boils away, with water drained from raisins. 

Mrs. Theodore Gray. 

DELICIOUS APPLES BAKED S 

Apples. Apricot marmalade. 

Pare and core tart apples. Fill centers with apricot mar¬ 
malade. Bake in covered dish. Mrs. F. W. McCullough. 

APPLES BAKED WITH HONEY & J* J* 

Apples, pared and cored. Honey. 

Water. 

Place apples in a pan. Surround by equal parts of honey 
and water. Bake slowly, basting frequently. W. B. B. 


STUFFED PEACHES 


& & & 


6 fresh peaches. 

3 sprigs of mint. 

1 cup boiling water. 
1 cup sugar. 


1 orange (juice). 

1 lemon (juice). 

2 eggs (whites). 


Peel and halve the peaches. Break the mint into the 
boiling water. Cover closely and let stand until cold. Strain 
and add the sugar. Boil until it threads. Quickly add the 
strained juice of the orange and lemon and beat all into the 
whites of the eggs. Fill the peach halves with the meringue, 
put together, and top each with a walnut. 

Mrs. Franklin Nutting. 


ECONOMY PUDDING 

4 large apples, pared and quartered 1 tsp. baking powder 

1 egg, beaten. Nutmeg. 

y 2 cup sweet milk. Pinch of salt. 

y 2 cup sugar. Rice and barley flour 

Cook apples until dry. Do not stir. Sprinkle with su£ar 
and a little nutmeg. Make batter of remaining ingredients. 
Pour over apples and bake. 


154 

CONSERVATION RECIPES 


DESSERTS 


SAUCE: 

1 cup of sugar. 1 tblsp. vinegar. 

1 heaping tblsp. cornstarch. Boiling water. 

Butter substitute size of walnut. Salt. 

Mix sugar and cornstarch. Add enough boiling water to 
thicken. Stir and cook, adding vinegar, butter substitute and 
salt. Serve warm. Mrs. J. M. McNulty. 

CARROT PUDDING * * 

1 cup grated raw potatoes. 1 cup corn meal. 

1 cup grated raw carrots. 1 cup brown sugar. 

1 cup raisins. y 2 tsp. soda. 

Butter substitute size of egg. 

1 tsp. each cinnamon, cloves, allspice and nutmeg. 

Add soda to raw potatoes. Add other ingredients in the 
order named. Steam two hours or more and serve with fruit 
or lemon juice. Twentieth Century Club. 


BAKED HONEY CUSTARD 

3 eggs. % tsp. powdered cinnamon. 

54 cup honey. y 2 tsp. salt. 

2 cups milk (scalded). 

Beat eggs lightly, taking care not to make them foamy. 
Add slowly the honey, milk, cinnamon and salt. Bake in 
cups set in a pan of water. M. E. B. 


CHRISTMAS PUDDING 

1 cup chopped suet. 

1 cup raisins. 

1 cup sugar. 

1 cup grated carrots. 

1 cup mashed potatoes. 


jt 


1/4 cups barley flour. 
1 level tsp. soda. 

54 tsp. cloves. 

1 tsp. cinnamon. 

Juice of 1 lemon. 


Sift the soda with the flour. Carrots and potatoes give 
sufficient moisture. Steam two hours. 


DATE PUDDING * & 

1 cup chopped suet. 2]/ 2 cups non-wheat flour. 

1 cup molasses. 1 y 2 cup chopped dates or raisins. 

1 cup milk. 2 tsp. soda. 

1 egg. 2 tsp. mixed spices. 

Steam two and one-half hours. Mrs. M. H. Wetmore. 


DESSERTS 


155 

CONSERVATION RECIPES 


FINNISH STEAMED PUDDING 




1 cup chopped suet. 
y 2 cup sugar. 

2 cups rice, corn and barley 
2 cups raisins. 


24 cup milk. 

2 tsp. cream tartar, 
flour 1 tsp. soda. 

Spices. 


Steam two hours. Serve with hard sauce made of oleo¬ 
margarine and brown sugar. Mrs. George Otis Allen. 


STEAMED NUT PUDDING * * * # 

y 2 cup pecan or other nuts, chopped. 3 tblsp. honey. 

cup raisins and chopped figs. % tsp. salt. 

2 tblsp. citron or candied orange peel. J4 tsp. soda. 

1 cup barley or com flour. 

Thoroughly mix the ingredients. Steam two hours and 
serve with sauce. 


FIG PUDDING 


& & & & 


1 cup molasses. 

\ l / 2 tblsp. butter substitute. 
y 2 lb. chopped figs, dredged. 
Cinnamon and nutmeg to taste. 
Add sufficient barley flour to 
ginger bread. Steam about two 
sauce. 


1 cup milk. 

1 egg. 

2 tsp. baking powder. 
Flour. 

give the consistency of 
hours. Serve with any 
Miss E. B. Welch. 


MOLASSES PUDDING 

1 cup molasses. 

1 cup sour milk. 

1 cup chopped suet. 

1 cup currants. 

Steam one and one-half hours. 


■Jt S 

1 tsp. soda. 

Cloves and cinnamon to taste. 
Barley flour, to make stiff batter. 


Mrs. R. J. Graham. 


ROLLED OATS PUDDING 

1 cup rolled oats. 

1 cup buckwheat pancake flour. 
y 2 cup molasses. 
y 2 cup brown sugar. 

1 cup chopped raisins. 

1 tsp. cinnamon, cloves. 

Steam two hours. 


S & S S 

*4 cup shortening. 

1 cup chopped nuts. 
3 eggs, well beaten. 
y A tsp. soda. 
y 2 tsp. salt. 

Mrs. L. A. Driesbach. 


156 

CONSERVATION RECIPES 


DESSERTS 


STEAMED BREAD PUDDING ^ * 

1 cup dried crumbs. y cup milk. 

1 egg. Pinch of soda. 

y 2 cup raisins. Salt, nutmeg and cinnamon. 

y 2 cup molasses. 

Steam one and one-half hours. Serve with sauce. 

Mrs. Raymond S. Perkins. 


MINUTE PLUM PUDDING 


& & g, & 


Y\ cup cut raisins. 
y cup citron. 

Y cup chopped walnut meats. 
y 2 small chopped apple. 

1 tsp. vanilla. 


3 tsp. gelatine. 

1 pt. boiling water. 

1 lemon (juice only). 

5 tblsp. sugar. 
y 2 tsp. salt. 

1 y 2 cups com flakes. 

Mix gelatine, water, lemon, sugar, salt and corn flakes. 
When somewhat thickened, add other ingredients. Serve in 
one large or individual molds with plain cream. 

Mrs. L. S. Burchard. 


BARLEY PUDDING * * * 

2 tblsp. cream of barley. V 2 cup molasses. 

1 tblsp. corn meal. 2 beaten eggs. 

1 pt. milk. 3 cups milk. 

Small piece of butter substitute. Dash of salt. 

Cook the first three ingredients twenty minutes, and add 
the others. Bake slowly forty minutes. 

Mrs. Wm. Pond. 

DATE NUT TORTE ^ * * * 

2 eggs. y 2 cup rice flour. 

1 cup light brown sugar. 1 tsp. baking powder. 

1 cup dates. Pinch of salt. 

1 cup walnuts, broken in small pieces. 

Beat eggs well. Add sugar, walnuts, dates, and flour sift¬ 
ed with baking powder. Mix and turn into a layer cake tin 
and bake in a moderate oven about 30 minutes. Set on top 
grate, as it burns very easily. When cool turn into a glass 
dish and cover with whipped cream. Serve in small pieces 
in sherbet glasses. Twentieth Century Club 

Food Conservation Forum. 


DESSERTS 


157 

CONSERVATION RECIPES 


YUM YUM PUDDING & S & £ 

1 cup cooked cereal (left over). y 2 cup raisins. 
y 2 cup karo (white). 2 eggs. 

y 2 cup milk. 

Put all together in double boiler. When smooth turn into 
buttered baking dish and bake forty minutes. Serve with 
crushed fruit sauce. Selected. 


FRUIT GELATINE 

3 bananas. 

3 lemons. 

1 box gelatine. 


& £ & 


3 oranges. 

1 can grated pineapple. 
3 cups sugar. 


Mix gelatine in 5 cups boiling water. When this is cool 
and commences to set, mix in all ingredients except the 
bananas; stir these in, a short time before serving; after this 
do not stir any more. Place on ice to cool. 

Mrs. T. M. Shearman. 


PRUNE WHIP S# S # 

y 2 lb. prunes. 24 cup sugar. 

Whites of 4 eggs. 

Soak prunes, and cook in a little water until soft. Remove 
stones and rub through colander. Add sugar. Beat the eggs 
very stiff. Add the prunes one spoonful at a time. Bake in 
slow oven until a light brown—about 20 minutes. Serve 
with whipped cream or soft custard. Flavor is improved by 
adding a few cracked and chopped kernels of the prunes. 

Twentieth Century Club 
Food Conservation Forum. 


INDIAN PUDDING * * # 

2 eggs, beaten. 

2 tblsp. molasses. 

4 tsp. or more sugar, 
tsp. ginger. 

Heat the milk. Stir in the corn meal and boil, stirring 
constantly. Add to the other ingredients, which have been 
mixed together. Turn in greased dish and bake about one 
and one-half hours. Mrs. W. E. Miles. 


y 2 tsp. cinnamon. 

1 pt. milk. 

1 tblsp. corn meal. 
Salt. 


158 

CONSERVATION RECIPES 


DESSERTS 


INDIAN PUDDING 3 3 3 3 

1 qt. milk. ~ 1 cup molasses. 

7 tblsp. yellow corn meal. 1 tblsp. cinnamon. 

1 tsp. salt. 

Bake three or four hours. Eat while hot with the follow¬ 
ing SAUCE: Equal parts of molasses, and sweet or sour 
cream. Mrs. Biedenbach. 


CORN MEAL PUDDING, WITH APRICOTS 3 3 3 3 

3 cups scalding hot milk. 2 tblsp. sugar. 

1 cup sifted corn meal. 1 tsp. powdered ginger. 

6 apricots (canned) sliced thin. y 2 tsp. salt. 

Pour hot milk on corn meal. Add sugar, ginger, salt and 
apricots. Bake for one and one-half hours in moderate oven. 
Garnish with apricots and serve with sauce made from juice 
of apricots. Mrs. Hubert G. Prost. 


CORN MEAL PUFFS 

2 /z cup corn meal. 

% cup sugar. 

1 tsp. salt. 


3 3 3 3 

1 qt. milk. 

8 eggs. 

Nutmeg if desired. 


Cook the milk and meal together fifteen minutes with the 
salt and sugar. When cold, add eggs well beaten. Bake in 
cups. Serve with stewed fruit or jam. 


CORN MEAL PUDDING 

Corn meal. 

1 pt. milk. 
y 2 pt. water. 
y 2 cup sugar. 


3 3 3 3 

1 tblsp. butter substitute. 

3 eggs. 

1 cup raisins or currants. 

Salt. 


SAUCE: 

y 2 cup sugar. % cup butter. 

Nutmeg. 

Heat y 2 pint of milk and y 2 pint of water to boiling 
point. Stir in corn meal until it is like a thick batter. Re¬ 
move from fire. Add 1 cup cold milk to make thin batter. 
Add other ingredients. Bake twenty-five or thirty minutes. 
Serve with sauce made by creaming the sugar and the butter 
and flavoring with nutmeg. Mrs. Stephen Sill. 


DESSERTS 


159 

CONSERVATION RECIPES 


INDIAN MEAL PUDDING 

Yz cup meal. 1 qt. milk. 

1 cup boiling water. Salt to taste. 

1 scant cup molasses. 

Scald the meal slowly with the water. Add other ingredi¬ 
ents. Bake three or four hours, stirring occasionally to pre¬ 
vent lumping. K. Park. 

MOCK CREAM & & & 

2 tsp. cornstarch. 1 tsp. vanilla. 

2 tblsp. sugar. Whites of 2 eggs. 

1 pt. scalded milk. 

Mix the cornstarch and sugar. Cook in the hot milk ten 
minutes. Strain and cool. Add vanilla and whites of eggs, 
beaten stiff. This makes a good substitute for whipped cream. 


WHEATLESS PASTRY 

INDIVIDUAL PIES—OATMEAL CRUST 

2 cups finely ground oatmeal. 1 tsp. fat. 

1 cup boiling water. 

Scald the oatmeal with the water. Add fat and mix 
thoroughly. Roll very thin and line small pie or tart tins 
with the mixture. Bake in hot oven. Fill with apricot mar¬ 
malade or other thick mixture. If desired spread a meringue 
on top and brown in the oven. 


BARLEY OR RYE PASTRY 

1 cup rye or barley flour. 

cup cornstarch. 
y 2 tsp. baking powder. 


S & S & 

Yz cup shortening. 
y 2 tsp. salt. 

Cold water. 


Chop the fat into the flour, cornstarch, salt and baking 
powder. When the mixture looks like meal, add cold water 
gradually until mixture will stick together, but is not 
crumbly. Finely ground rolled oats may be substituted for 
the flour. 


SUBSTITUTE PASTRY £ & & & 

Follow standard recipe, using half and half barley flour 
and mashed potatoes. 


160 

CONSERVATION RECIPES DESSERTS 


WHEATLESS PIE CRUST 


& j* & 


1 cup barley flour. cup shortening. 

Y cup rye flour. cup milk or water. 

3 tblsp. white corn meal. y 2 tsp. salt. 

All materials should be measured by level spoon or cup. 
All dry materials should be sifted before being measured. 

Mix the dry ingredients, add the shortening and rub to¬ 
gether until very fine. Add the milk or water and mix 
quickly without overworking. Use in the same way as 
ordinary pie crust. 


WHEATLESS PIE CRUST WITH BARLEY FLOUR 

124 cups barley flour. cup milk or water, 

cup white corn flour. y 2 tsp. salt. 

Y cup shortening. 

r 

Sift the flours into a mixing bowl, add the shortening 
and rub together until very fine. Then add salt, milk or 
water, mix into a smooth dough and proceed in the usual 
way. 


LEMON SOUFFLE PIE S & S S 

4 eggs. y 2 cup lemon juice. 

1 cup sugar. y 2 cup water. 

Beat the eggs separately; fold the whites of the eggs in 
last. Cook in any wheatless crust. Mrs. Skeen. 


LEMON PIE 


& S & 


2 lemons (grated rind and juice). 1 tblsp. cornstarch. 

y 2 cup sugar. 3 eggs (yolks). 

Butter substitute size of walnut. 2 cups water. 

Cook in double boiler until mixture thickens. Remove 
from fire, and when cooled pour into previously baked crust. 
Add meringue made of: 

3 eggs—whites, well beaten. 3 tblsp. sugar. 

Return to oven, to brown slightly. ' Mrs. H. Jacobs. 


DESSERTS 


161 

CONSERVATION RECIPES 


SQUASH PIE v* S # 

1 cup strained Hubbard squash. \]/ 2 tsp. cornstarch. 

4 tblsp. molasses. y 2 pt. milk. 

Nutmeg, ginger and cinnamon. 1 egg. 

Mix cornstarch with squash. Add unbeaten egg. Beat 
with squash for five minutes. Add other ingredients. Bake 
in slow oven until set. A. L. B. 


SOUR CREAM PIE & & * * 

1 cup sour cream. 1 cup sugar. 

1 whole egg and yolk of 2, beaten lightly. ]/ 2 cup nuts. 
y 2 tsp. each, cinnamon and cloves. y 2 cup raisins. 

Boil this mixture until smooth and creamy. Bake in one 
crust. When pie is baked, add meringue made of other two 
whites, and brown lightly. Mrs. Pine. 

' 1 


MEATLESS MINCE MEAT 


jt & & 


6 cups chopped, pared apples. 

6 cups chopped, green tomatoes. 
3 cups chopped raisins. 

24 cup butter substitute. 

1 1 / 2 cups cider vinegar. 
y 2 tblsp. each of allspice, cloves 


\y 2 cups water. 

1 tblsp. cinnamon. 

1 tblsp. salt. 

4 cups sugar. 

2 glasses jelly, 
and nutmeg. 


Mix together all the ingredients except the shortening and 
jelly until the apples are soft. Add these two last, and boil 
about fifteen minutes. May be sealed in jars and kept. 

Mrs. N. C. Robson. 


RABBIT MINCE MEAT 


& & & 


24 cup cooked rabbit, chopped. 

1 cup chopped apples. 

3 tblsp. butter substitute. 
y$ cup light brown sugar. 
y 2 cup molasses. 

1 lemon (grated rind and juice) or 
24 cup syrup of sweet pickle. 

Mix all ingredients together. 

Twentieth Century Club 
Food Conservation Forum. 


y 2 tsp. mace. 
y 2 tsp. salt. 
y tsp. cloves. 

24 tsp. cinnamon. 
24 cup raisins. 
Grated nutmeg. 


v* 


162 

CONSERVATION RECIPES DESSERTS 


MOCK MINCE PIE 

1 cup seeded raisins. 

2 cups finely cut apples. 

2 tblsp. chopped beef suet. 
y 2 tsp. cinnamon. 


H ts P- g in £ er - 
y 2 tsp. salt. 
y 2 cup brown sugar. 
1 cup water. 


Wash and dry raisins. Put them through a food chopper. 
Add 1 cup of water and boil five minutes. Remove from the 
fire and add the other ingredients. Let cool and use as 
mince meat substitute. Mrs. R. L. Reid. 


NUT MINCE MEAT ’*«*/*■* 

8 cups chopped apples. cup chopped figs. 

1 cup chopped walnuts. % cup chopped citron. 

y 2 cup chopped, blanched almonds. 1 cup lemon juice. 

1 cup seedless raisins. 1 tblsp. salt. 

1 cup caramel cereal or postum. Sugar and spice to taste. 
1 cup cider, or fruit juice. 

Cook all together until blended. Make crust with non¬ 
wheat flour, using bottom crust and strips on top. Sufficient 
for six pies. Mrs. W. A. Wann. 


MINCE PIE—NO. I 

4 tart apples. 
y± cup raisins. 
y± cup currants. 

1 tblsp. chopped citron. 
y. cup crisco. 


£ £ & 


y 2 tsp. cinnamon. 
y 2 tsp. nutmeg. 

% tsp. cloves. 

3 tblsp. sugar. 

34 cup boiled cider. 


Cover and let stand several hours before using. 


Mrs. H. F. Eveleth. 


MINCE PIE—NO. II 

y 2 cup rice. 
y 2 cup seeded raisins. 
y 2 cup currants. 
y 2 cup honey. 


•j* & & 

2 tblsp. chopped orange peel. 
1 tblsp. butter substitute. 
y 2 tsp. mixed spice. 

Lemon peel to taste. 


Cook rice in water until soft. Then add other ingredients 
and mix well. Twentieth Century Club 

Food Conservation Forum. 


DESSERTS 


163 

CONSERVATION RECIPES 


“LITTLE SAMMIE” TARTS 

1 cup sugar. 

1 tblsp. melted shortening. 

1 lemon (rind and strained juice). 
1 tsp. cornstarch. 


j* & -& 

1 egg. 
tsp salt. 

Y\ lb. chopped citron. 

1 cup raisins. 


Cook fifteen minutes in double boiler. Make twelve 
pastry shells in muffin rings. Fill with mixture and heat in 
hot oven. Garnish with meringue. May be made the day 
before using. Mrs. Alfred Matthews. 


LEMON AND RAISIN PIE 

1 cup chopped raisins. 

2 large apples, grated. 

2 large lemons, rind and juice. 

3 oat or corn crackers, rolled. 

Put in crust. Cover with strips. 

minutes. 


y 2 cup sugar. 

1 cup molasses. 

1 cup water. 

Pinch of salt. 

Bake thirty or forty 
Mrs. W. Lenfesty. 


CHESS PIE * * * 

\y 2 cups sugar. 2 tblsp cornstarch. 

y 2 tsp. cloves, cinnamon and allspice. 1 cup raisins. 

1 tblsp. butter substitute. 2 cups water. 

4 eggs, yolks; use white for meringue. 

Bake slowly. When baked, add a meringue made from 
the whites, and brown lightly. Mrs. T. M. Shearman. 


164 

CONSERVATION RECIPES 


CANDY 


CANDY DEPARTMENT 

Mrs. Elizabeth M. Spooner 

CANDY MAKING FOR AMATEURS * * 

The aim of this department has been not only to call 
attention to recipes that make use of sugar substitutes, but 
also to stimulate home-candy making by selecting more espe¬ 
cially those that commend themselves because of their sim¬ 
plicity and ease of preparation. 

The following suggestions from the Food Administration 
may prove helpful when buying or making candy. 

WAR SWEETS * 

There are at least four groups of candy that contain a 
minimum instead of a maximum amount of sugar, and they * 
also contain other pure and wholesome ingredients which are 
plentiful. 

1. The first group includes chocolate coated candies with 
nut and fruit centers, the old fasihoned chocolate creams 
with the bitter-sweet coating, and such candies as Nouga- 
tines and Turkish pastes. There is an abundance of choc¬ 
olate ; it is pure and wholesome and has high food value. 

2. The second group includes “hard boiled candies” such 
as lemon drops, stick candy, fruit tablets, peanut bars, peanut 
brittle, glace nuts and the like; and molasses candies. 

3. Marshmallows and similar candies comprise the third 
group. They may be eaten plain, toasted, dipped in choc¬ 
olate, rolled in cocoanut and in many other palatable forms. 
Popcorn confections belong to this group. 

4. In the fourth group are included gum drops, jellies, 
jelly beans and the like, giving a wide variety of candy made 
from pure and wholesome ingredients and containing a mini¬ 
mum amount of sugar. 

PEPPERMINT TAFFY # & # # 

\y 2 cups syrup. 1 tblsp. butter. 

y 2 cup vinegar. Peppermint. 

Combine either syrup, molasses, or corn syrup with the 
vinegar and butter, and boil until it becomes brittle when 
dropped in cold water. Remove from the fire, add pepper¬ 
mint to taste, and pour on a greased platter to cool. Pull 
as soon as it is cool enough to handle. 


CANDY 


165 

CONSERVATION RECIPES 


QUICK MOLASSES CANDY J* S jt 

1 cup brown sugar. 1 tsp. vinegar. 

1 cup molasses. y 2 cup chopped peanuts. 

Yz tsp. butter substitute. 

Boil sugar, molasses, butter substitute and vinegar to¬ 
gether until brittle when tested in water. Add peanuts, cool 
and cut in squares. 

MOLASSES CANDY & * £ 

2 cups molasses. 2 tsp. cream of tartar. 

1 cup sugar. 1 tsp. soda. 

Butter substitute size of walnut. 1 tsp. vinegar. 

Boil molasses, sugar and butter substitute for 20 minutes, 
then add cream of tartar, soda and vinegar. Turn into but¬ 
tered dish. Leave until cold enough to pull. 

MOLASSES TAFFY * * * * 

\y 2 cups good molasses. tsp. soda (level). 

Y cup white sugar. Butter substitute size of an egg. 

2 tblsp. vinegar. 1 tsp. vanilla or peppermint. 

Put molasses, sugar and vinegar into a deep saucepan and 

let boil to 260 degrees F., or until brittle when tested in cold 
water. During last part of cooking stir constantly. Add the 
butter and soda; boil up once and pour on buttered platter or 
marble. As the candy cools turn the edges toward the cen¬ 
ter with a spatula or the fingers. Continue until the candy 
is cool enough to pull. Pull over a hook, or from the finger 
tips, until stiff. Add the flavoring a little at a time during 
the pulling. Cut in short lengths and Avrap in Avaxed paper. 

KARO PULLING CANDY * * * 

1 cup Karo syrup. 1 cup brown sugar. 

1 tblsp. vinegar. 1 oz. melted butter substitute. 

Boil without stirring. When brittle in cold water, pour 
in greased pans. When cool enough to handle, pull. 

KARO BUTTER SCOTCH 

1 cup Karo. Y* cup butter substitute. 

1 cup sugar. 1 tsp. vinegar. 

Boil until brittle in cold water, pour into buttered pans 
and when almost set cut into squares. 


166 

CONSERVATION RECIPES 


CANDY 


KARO TAFFY S # j* J 

1 can Karo syrup—2 lbs. 1 tblsp. vanilla extract. 

1 tblsp. butter. 2 cups sugar. 

J4 cup vinegar. 

Boil all the ingredients, except the vanilla, until brittle in 
cold water. Add the vanilla and pour into buttered pans. 
Cut in squares when nearly set. 

PEANUT CANDY 

1 qt. Karo syrup. 1 tblsp. lemon juice. 

tsp. soda. Chopped peanuts. 

Boil the syrup thirty minutes. Add the soda and con- , 
tinue boiling until brittle in cold water. Add the lemon 
and stir into the mixture as many peanuts as it will hold. 
Pour into greased shallow pan and press flat with a half 
lemon. If preferred the peanuts may be left whole. 

SUGARLESS MARSHMALLOWS S £ S £ 

2 tblsp. gelatine. 2 cups corn syrup. 

y 2 cup cold water. 1 egg white. 

1 tsp. vanilla or almond extract. 

Soak gelatine in the cold water. Boil the corn syrup to 
the crack stage and pour it over the gelatine, beating as it is 
added. Beat ten minutes and then add the egg white previ¬ 
ously beaten stiff. Beat ten minutes more and add the flavor¬ 
ing. In beating, first use a dover beater, and when the mix¬ 
ture becomes too stiff to handle, use a large spoon. When 
just soft enough to pour, put it in a granite pan thickly 
dusted with cornstarch. When thoroughly chilled, cut into 
cubes and roll in powdered sugar. 

FRENCH CANDIES * * * S 

1 cup water. 4 cups honey. 

1 cup gelatine. 

Melt the gelatine in the water, stirring well. When it has 
become a soft paste, add the honey previously warmed, stir¬ 
ring rapidly. Take from the fire, add the desired flavor and 
color; mix carefully and pour into a shallow, greased dish. 
Let it dry for a few days before using. 


CANDY 


167 

CONSERVATION RECIPES 


HONEY SQUARES # * * 

1 cup strained honey. *4 tsp. salt. 

1 cup brown sugar. 1 tsp. lemon extract. 

2 tblsp. butter substitute. Pinch of cream of tartar. 

Yz cup milk. 

Put butter substitute, salt, honey, cream and sugar into 
saucepan. Stir over slow fire until dissolved. Then add cream 
of tartar. Boil until it forms a hard ball when tested in cold 
water. Remove from fire; add extract and pour in buttered 
mold. Mark in squares before it is cold. 

Mrs. F. E. Menefee. 


HONEY BRITTLE jt j* j* jt 

\V 2 cups Karo syrup, or half honey y 2 lb. peanuts. 
Cook honey to a crack test. Grease a pan, cover the bot¬ 
tom with chopped peanuts and pour the syrup over them. 
Mark before the candy is quite cold. Instead of peanuts use 
other nuts, cocoanut, figs, or raisins and y 2 ounce of chocolate. 

HONEY CANDY * * * 

y 2 cup strained honey. y 2 cup granulated sugar. 

1 cup chopped walnut meats, peanuts or cocoanut. 

Mix honey and sugar and boil gently until a few drops 
will form a soft ball in cold water. Add nuts and let come to 
boiling point. Pour out on buttered platter to cool. 

Mrs. O. E. Kuhn. 


SIENNA CANDY * & * * 

2 cups honey. lb. grated chocolate. 

2 lbs. chopped almonds. 1 tsp. cinnamon. 

y. lb. chopped filberts or pecans. 

Boil ingredients all together. When thick and smooth, 
cool and roll out. Cut in round cakes and dry in oven. 


MAPLE FUDGE * * * * 

1 lb. maple sugar. 1-6 tsp. soda. 

1 cup milk. 1-6 tsp. salt. 

2 tblsp. butter. 

Melt the sugar and butter and bring to the boiling point; 
add the soda and boil. Add the milk and salt and proceed as 
for fudge. 


168 

CONSERVATION RECIPES 


CANDY 


FRUIT AND NUT PASTE * * * * 

2 cups dates—stoned. A few currants. 

1 cup peanut butter. 1 tsp. salt. 

Candied lemon or orange peel. 

Wash and dry the dates; put them through a food chop¬ 
per; add peanut butter and salt and mix well. Take single 
teaspoonfuls and form into balls like small apples. Press in 
each a currant to represent the blossom and a piece of peel 
to represent the stem. 


FRUIT CONFECTION 


& & jt X 


1 lb. dried figs. J4 lb. dried raisins. 

y 2 lb. dried peaches. 54 cup honey. 

y 2 lb. dried prunes. 1 cup chopped nuts. 

Run the fruit through a meat chopper; mix in the honey 
and nuts, and knead. Press into a form. Cut in squares; roll 
in cornstarch and serve or pack in a tin box with wax paper 
between layers. 


FRUIT CARAMELS * * * * 

Equal parts of nut meats. Dried figs—black or white. 
Dates. Raisins. 

Grind or chop all very fine and mix thoroughly. Pack 
hard in a deep pie tin one inch thick, and cut into squares. 
Wrap in waxed paper. Will keep indefinitely. 

Mrs. D. N. Lehmer. 


DATE BALLS ^ 

Dates. Peanut butter. 

Powdered sugar. 

Make a paste of date meat by putting dates through food 
chopper two or three times. Add 1 teaspoonful peanut butter. 
Blend thoroughly, mold into balls or ovals, dip in powdered 
sugar. Mrs. W. C. Blasdale. 

STUFFED PRUNES * 

Prunes. Nuts. 

Wash prunes and steam until soft—about ten minutes. 
Pour hot water over them, and drain. Remove pits and let 
stand several hours to dry. Fill with nut meats. 


CANDY 


169 

CONSERVATION RECIPES 


DATE AND COCOANUT SWEETS & s 

2 cups dates, stoned. 1 tsp. lemon juice. 

1 cup cocoanut, grated. y 2 tsp. salt. 

4 tsp. sugar. 

Wash, dry and put the dates through a food chopper. 
Mix the ingredients well; then form the mixture into round 
balls and roll in cornstarch. Mrs. T. M. Shearman. 

CHOCOLATE RAISIN BALLS * * * 

Seedless raisins. Sugar. 

Melted chocolate. Honey. 

Put the raisins through a fine meat chopper; then weigh, 
and taking a scant cupful of their weight in sugar, work into 
a paste with a little honey. Roll into balls and allow to 
harden. Then dip in melted chocolate. 

PUFFED RICE CANDY * J* 

1 cup brown sugar. j/ 2 pkg. puffed rice. 

y 2 lemon. y± cup water. 

Butter substitute size of an egg Pinch of salt. 

Boil a short time, then add the juice of half a lemon and 
boil until it forms a hard ball when dropped in cold water. 
Have rice crisp, stir in and form in balls as soon as it can be 
handled. Mrs. C. S. Smith. 

SUGARED POPCORN * * * 

2 quarts popped corn. 2 cups brown sugar. 

2 tblsp. butter substitute. J4 cup water. 

Put butter substitute in saucepan and when melted add 
sugar and water. Bring to boiling point and let boil sixteen 
minutes. Pour over corn and stir until corn is well coated. 


170 

CONSERVATION RECIPES 


CANNING AND 


CANNING AND PRESERVING 

Household Science Department, Berkeley Schools 
Bertha C. Prentiss, Supervisor. 

Reliable bulletins giving complete directions for canning, 
preserving, etc., may be obtained free upon request. 

(A) Address the Division of Publications, United States 
Department of Agriculture, Washington, D. C., for the fol¬ 
lowing bulletins: 

1. Home Canning of Fruits and Vegetables, Farmers Bul¬ 
letin 853. 

2. Canning, Farmers’ Bulletin 359. 

3. Home Canning One Period Cold Pack Method, Farmers’ 
Bulletin 839. 

4. Canned Fruits, Preserves and Jellies, Farmers’ Bulletin 
203. 

5. Homemade Fruit Butters, Farmers’ Bulletin 900. 

6. Drying Fruits and Vegetables in the Home, Farmers’ 
Bulletin 841. 

7. Preservation of Vegetables by Fermentation and Salting, 
Farmers’ Bulletin 881. 

8. Manufacture and Use of Unfermented Grape Juice, 
Farmers’ Bulletin 644. 

9. Canning Tomatoes, Farmers’ Bulletin 521. 

(B) Address the University of California, College of 
Agriculture, Berkeley, for the following bulletins: 

1. Home and Farm Canning, by W. V. Cruess, Circular 
No. 158. 

2. Jellies and Marmalades From Citrus Fruits, by W. V. 
Cruess, Circular No. 146. 

3. Canning Fruits and Vegetables. Methods of Food 
Preservation 1, by W. V. Cruess. 

4. Fruit Juices and Jellies. Methods of Food Preservation 
2, by W. V. Cruess. 

5. Drying Fruits and Vegetables. Methods of Food Pre¬ 
servation 3, by W. V. Cruess. 

6. Candying Fruit, Making Fruit Vinegar and Salting 
Vegetables. Methods of Food Preservatioon 4, by W. 
V. Cruess. 


PRESERVING 


171 

CONSERVATION RECIPES 


7. Telly Stocks, by Frederic T. Bioletti and William V. 
Cruess. 

8. Fruit Juices, by Frederic T. Bioletti and William V. 
Cruess. 

9. Home-made Vinegar, by Frederic T. Bioletti and W. V. 
Cruess. 

10. The Drying of Figs, by I. J. Condit. 

11. Home Pickling of Ripe Olives, by Frederic T. Bioletti. 

12. Vinegar From Waste Fruit, by W. V. Cruess. 

13. Canning Fruits Without Sugar, by W. V. Cruess. 

14. Tomato Paste, by W. V. Cruess. 

15. Drying Muscat Raisins, by Frederic T. Bioletti. 

16. Sterilization of Meats in Jars, by W. V. Cruess. 

The following methods for preserving fruits and fruit 
juices have been given by Mr. W. V. Cruess of the Uni¬ 
versity of California. 

CANNING FRUITS WITHOUT SUGAR S * 

METHOD A: Express juice from ripe grapes or other 
ripe and juicy fruit. This can be done by passing the fruit 
through a meat chopper, heating it to boiling point, straining 
off the juice, etc., as you would for jelly making. If this 
juice is very sweet and low in acid, it can be used without 
further treatment. If it is somewhat sour, the sour taste 
should be reduced by adding a small amount of baking soda. 
This should be added in very small quantities and stirred 
Stop the addition of the soda when the tart taste has been 
sufficiently reduced. Place the peeled or otherwise prepared 
fruit in a pot and add the juice prepared as above. Heat the 
fruit and juice together until the fruit has been heated 
through and then pack into jars and sterilize as directed in 
“Canning Fruits and Vegetables.” (See Section B., No. 3, 
p. 170.) 

METHOD B : To one cup of honey or neutral flavored 
table syrup, add about one cup of water. Heat the fruit 
to be canned in this syrup until the fruit is heated through. 
Pour hot into jars and sterilize as directed above. 

METHOD C: If the fruit is to be used for pie making 
purposes, it may be canned in water instead of in juice or 
syrup. The method of sterilizing would be the same as di¬ 
rected for the above recipe. 


172 

CONSERVATION RECIPES 


CANNING AND 


THE USE OF SYRUPS INSTEAD OF SUGAR IN 
JELLY MAKING * 

If three-quarters of a cup of good honey or good table 
syrup is used to each cup of fruit juice suitable for jelly 
making, a good jelly can be made without the use of any 
sugar. It is also possible to substitute half honey or syrup 
for the sugar ordinarily used; that is to say, use half a cup 
of syrup and half a cup of sugar and the usual amount of 
fruit juice. 

HOME-MADE FRUIT SYRUPS * * * 

Syrups made from grapes, apples, and other fruits, can be * 
used in cooking or on the table to replace sugar to a great 
extent. The following simple methods of preparation are 
suited for home use. 

1. FRUIT SYRUPS FOR COOKING PURPOSES 

(A) Crush the fruit and press out the juice. Apples 
and berries may be heated to boiling point after crushing, to 
facilitate extraction of the juice. 

(B) Heat the pressed juice to boiling point and filter 
through a jelly bag or other form of filter until clear. 

(C) Boil the juice down rapidly in a shallow pan. Long 
boiling darkens the color and injures the flavor. 

The hot syrup should be boiled down until it becomes of 
the desired consistency. 

(D) Pour the syrup boiling hot into scalded fruit jars 
or bottles and seal at once. 

Syrups made as above are suitable for use in mince meat, 
etc., but are somewhat too sour for table use. Grapes and 
apples are the most suitable for this purpose. 

2. FRUIT SYRUPS FOR TABLE USE * * * # 

(A) Clarify the fruit juice. To do this heat to boil¬ 
ing point and filter until clear. 

(B) . Divide into two lots representing one-fourth and 
three-fourths of the juice respectively. 

(C) To three-fourths of the juice add 2 ounces (3 table¬ 
spoonfuls) of precipitated chalk per gallon. Heat to boiling 
point and allow to stand over night. Filter through a jelly 
bag to remove chalk. 


PRESERVING 


173 

CONSERVATION RECIPES 


(D) To the filtered juice add the one-fourth of the un¬ 
treated juice. Boil the juice down to a syrup and seal boil¬ 
ing hot in bottles or jars. This syrup is less acid than that 
made by the preceding recipe and is suitable for use on 
griddle cakes, etc. 

Precipitated chalk can be bought from any drug store. 
Ground limestone may be used instead. 

FRUIT JUICES 

RED GRAPE JUICE J* ** 

Take equal quantities of muscat grapes and black grapes. 
Crush together in a pot and heat to about 140 degrees F. A 
dairy thermometer is suitable for testing the temperature. 
Allow to stand over night and on the next day press out the 
juice. Strain it. Put it in bottles and cork bottles with 
corks that have been sterilized in boiling water for five 
minutes. Tie the corks down with a string. Any drug 
store clerk can show you how to tie the cork. Place the 
bottles on their side in a wash boiler sterilizer, covering 
the bottles completely with water. Heat the water slowly 
until it tests 175 degrees F. on the thermometer. Keep the 
water at this temperature for about twenty minutes. Re¬ 
move the bottles and seal the corks with melted paraffin. 
This makes a very pleasing and refreshing beverage. 

LOGANBERRY AND BLACKBERRY JUICE * # # 

Heat the crushed berries to about 140 degrees F. Press 
out the juice and if the juice is very sour add sugar to taste. 
Pack in bottles and sterilize as directed for grape juice. 

OTHER FRUIT JUICES ** 

Grape fruit, pomegranates, lemons, and apples all make 
satisfactory juices. With these fruits, however, the fruit is 
not heated before the juice is pressed out. Otherwise the 
treatment is the same as described for grape juice. 

FRUIT BUTTERS WITHOUT SUGAR & & & & 

(A) Peel and pit the fruit. Add enough juice to pre¬ 
vent scorching. Cook until soft. Pass through a fine sieve. 

(B) To one quart of the pulp add three quarts of apple 
or grape juice and to each four quarts of the mixture two 


174 

CONSERVATION RECIPES 


CANNING AND 


teaspoonfuls of ground cinnamon and one of ground cloves. 

Or, if apple or grape syrup prepared as directed in recipe 
for Syrup for Cooking purposes is available, add one quart 
of syrup to one quart of pulp instead of using the juice as 
noted above. 

(C) Boil down to a thick, buttery consistency. Seal 
boiling hot in jars or cans. This preserve will be tart and 
will be suitable for a relish. 

SELECTED RECIPES 

CARROT MARMALADE * J* * J* 

6 medium sized French carrots. I large lemon. 

. Sugar. 

Grind the carrots very fine. Add the juice, pulp, and 
ground rind of the lemon. Cover well with water and sim¬ 
mer for two hours. Measure and add cup sugar to 1 cup 
mixture and cook until thick. Pour into sterilized glasses. 

CITRUS MARMALADE # S S S 

2 oranges. 2 lemons. 

2 grape fruit. Sugar. 

Select unripe fruit with a coarse rind. Wash. Remove 
stem ends and any hard spots. Cut the fruit into slices one- 
half inch thick. With scissors cut the rind of the fruit into 
one-half inch pieces. Measure fruit and add twice the quan¬ 
tity of water. Cover and let stand twenty-four hours. Then 
boil without a cover until fruit is tender. Measure and add 
an equal quantity of sugar. Boil until it jells. Pour into 
sterilized glasses; cover with paraffin. Shirley Turner. 

PLUM CONSERVE S £ jt 

2 lbs. plums. ' 2 /z cup dark corn syrup. 

2 cups seeded raisins. 1 cup cold water. 

4 oranges. y 2 cup nut meats. 

Wash plums, remove stones and cut in pieces. Add 
raisins, chopped. Wash the oranges and cut in thin slices. 
Put the prepared fruit, water and syrup in a preserving 
lcettle. Bring to the boiling point, then simmer until the 
consistency of marmalade. Add nuts five minutes before 
removing from the fire. Pour into sterilized glasses. 


PRESERVING 


175 

CONSERVATION RECIPES 


RHUBARB MARMALADE 

2 qts. rhubarb. 

1 orange. 
y 2 cup raisins. 


js 


1 qt. sugar. 

]/ 2 cup walnuts. 


Wash, pare and cut rhubarb into one-half inch pieces. 
Add sugar, cover and let stand over night. In the morning 
add the grated rind and juice of the orange, seeded raisins, 
and walnuts, cut in small pieces. Cook slowly until thick. 
Store in a stone jar or pour into sterilized glasses. 


CRANBERRY MARMALADE * & & 

1 qt. cranberries. 1 cup sugar. 

2 cups seeded raisins. 1 cup water. 

Place cranberries and water in a saucepan, cover and 
bring quickly to boiling point. As soon as they begin to 
soften, mash and then boil for three minutes. Press through 
a strainer. Wash and dry the raisins and chop. Cook the 
cranberry pulp, sugar and raisins slowly for thirty minutes. 
Stir often to prevent burning. Pour into sterilized glasses. 
More raisins and less sugar may be used if desired. 


CRANBERRY CONSERVE 

1 qt. cranberries. 

lb. walnuts, chopped. 

1 orange (juice only). 


& & & S 

\ l / 2 cups water. 

3 cups sugar. 
y lb. raisins. 


Wash the fruit. Cook in the water until the cranberries 
burst. Strain. Add the remaining ingredients and cook 
twenty-five minutes, or until the mixture is thick. Pour into 
sterilized glasses. When cool seal, and cover as directed for 
jams. Brown sugar may be used. 


GINGER PEAR MARMALADE ^ 

4 lbs. hard green pears. y 2 lb. green ginger root. 

4 lbs. sugar. 3 lemons; rind of 2. 

Peel ginger root and cut in very small pieces; put on to 
boil in a little water with the grated lemon peel. Peel pears 
and cut in thin slices; cook with the ginger root until tender. 
Add sugar and lemon juice and cook until it jellies. 

Mrs. P. B. Fay. 


176 

CONSERVATION RECIPES 


CANNING 


SPICED GRAPES 

5 lbs. grapes. 

4 lbs. brown sugar. 
y 2 pt. vinegar. 

& £ & 

1 tblsp. cinnamon. 

1 tblsp. cloves. 


Boil grapes in vinegar until tender; put through colander 
to remove seeds. Then cook with sugar and spices until it 


jellies when cooled. 

Mrs. P. B. Fay. 

PICALILLI 

1 qt. green tomatoes. 

1 head celery. 

2 red sweet peppers. 

1 green sweet pepper. 

1 large mild onion. 
y 2 small head cabbage. 

1 ripe cucumber. 

S J* Jt 

y 2 cup salt. 

3 cups vinegar. 

1 lb. brown sugar. 
y 2 tsp. mustard. 
y 2 tsp. pepper. 

Allspice and cinnamon. 


Chop first five ingredients in food chopper, making it 
rather coarse. Add salt, put in flour sack and let drain over 
night. In the morning press gently with hands, put in a dish 
and pour over other ingredients which have been boiled and 
cooled. Mrs. E. G. Witter. 


177 

SUBSTITUTES CONSERVATION RECIPES 

SUBSTITUTES 

BUTTER AND FATS 

Household Science Department, Berkeley Schools. 
Bertha C. Prentiss, Supervisor. 

REFERENCES & .j* ^ 

Fats and Their Economical Use in the Home. Bulletin 
No. 469, United States Department of Agriculture, Washing¬ 
ton, D. C. 5 cents. 

Conservation of Fats, by Herman T. Vulte. Published by 
the American Home Economics Association, Room 1010, 19 
W. 44th St., New York. 10 cents. 


SUBSTITUTE VEGETABLE FATS * * * 


Crisco 
Vegetole 
Nutzyme 
Olive Oil 

Beef and Cottonseed Oil Compound 

Kream Krisp 

Nutco 

Kuxit 

Cottonseed oil 


Cottolene 

Nut Grove Margarin 
Snowdrift 

Corn Oil (Mazola) 

Oleomargarine 

Califene 

Sawtay 

Wesson Oil 

Mazola 


COMPOSITION OF OLEOMARGARINE * * 

(From United States Department of Agriculture Bulle¬ 
tin No. 469). 

The principal fats used in the manufacture of oleomar¬ 
garine are oleo oil, neutral lard, cottonseed oil and other oils. 
These fats, which must be pure and carefully prepared, are 
thoroughly mixed and then churned with milk or sometimes 
cream. Owing to the ease with which a highly colored 
oleomargarine might be sold as butter, it is illegal to sell it 
unless plainly marked, and the practice of coloring it to imi¬ 
tate butter is discouraged by a heavy tax. It is a wholesome 
fat. 


178 

CONSERVATION RECIPES 


BUTTER 


BUTTER SUBSTITUTES 


FOR THE TABLE 




Oleomargarine and the various brands of margarines now 
on the market, mayonnaise or olive paste, cheese and cottage 
cheese, peanut butter. 

To J4 pound of butter add 1 cup of milk. Beat together 
until well blended. Add y 2 teaspoon of salt and y 2 teaspoon 
of butter color. Place on ice and serve in place of butter. 

Serve jams, jellies, syrups, gravy, etc., and less butter 
will be desired. 


& & & 


FOR COOKING 


Save all fat trimmings; render and use in cooking. 

Use cracklings from tried out fat for shortening in corn 
muffins, etc. 

Chicken fat makes fine shortening for cakes and is an ex¬ 
cellent butter substitute for cream sauces. 

Save all drippings. Mix with a little cottonseed oil and 
brown with flour for Brussels, sprouts, etc. 

MUTTON OR LAMB FAT FOR FRYING ^ 

1 lb. fat cleaned and cut in small pieces. 

1 qt. cold water. 2 tsp. soda. 

Cottonseed oil. Salt. 

Cover the fat with the water; add the soda and allow it to 
stand for an hour, then drain well. 

Put the fat into a kettle; add 1 cup cold water and render 
over a slow fire. Strain through a fine strainer or through 
two thicknesses of cheesecloth. 

Measure, and when partially cold, beat into it an equal 
amount of cottonseed oil and a little salt. Use 1 teaspoonful 
of salt to eact pint of the fat. 

Beat until the fat is very white and soft. 

Chicken fat may also be combined with the rendered 
mutton fat. 


SUBSTITUTES 


179 

CONSERVATION RECIPES 

FAT FOR COOKING ** ** 

1 lb. kidney suet or soft beef fat. y 2 cup cold water. 
Cottonseed oil. Salt. 

Cut the fat into small pieces. Place in a kettle with the 
water. Render over a slow fire. Strain off liquid fat. To 
each cup of fat allow 1 cup of cottonseed oil and y 2 teaspoon 
of salt. Beat as it cools until it is white and thick. 

EXCHANGE VALUES OF FATS * * * 

1 tablespoon of oleomargarine, commercial fat compound, 
clarified chicken fat, goose fat, clarified beef and mutton fat 
is equal to 1 tablespoon of butter. 

14 y 2 tablespoons of hardened vegetable fat is equal to 16 
tablespoons of butter. 

HARD SOAP * * * * 

5 lbs. clarified and strained fat. 2 tblsp. powdered borax. 
1 lb. potash. l /z cup ammonia. 

1 qt. cold water. 2 tblsp. sugar. 

cup washing soda, dissolved in y± cup boiling water. 

Mix the potash with the water and add the borax, am¬ 
monia and sugar. Pour into this mixture, when cool, the 
melted but not hot fat. Stir constantly for fifteen minutes 
and pour into a box lined with heavy greased paper. In two 
hours it will be hard enough to cut into cakes. Let stand for 
three days before using. Mrs. L. E. Blochman. 


CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


Jt J* JX -J* 






CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


Jt & & & 




MOST ECONOMIC AND NUTRITIOUS FOOD 


SOY BEAN FLOUR 

SAVES 


AND 

TAKES the PLACE 

OF WHEAT FLOUR 

AS AN IDEAL SUBSTITUTE; , 

OF EGGS, 

WITH ITS RICHER PROTEIN; 

OF MEAT, 

WITH MORE FAT AND PROTEIN 

OF MILK, 

OWING TO ITS FOOD VALUE AND 
SANITARY REASONS 

OF SHORTENING, 

HAVING TEN TIMES MORE FAT THAN 
COMMONLY USED CEREALS. 

The IDEAL FOOD for 
Diabetic Persons 

OWING TO VERY LOW PERCENTAGE 
OF STARCH. 

SOY BEAN FOOD PRODUCTS CO. 


SAN FRANCISCO 


WRITE FOR THE RECIPES 














MANUSCRIPT RECIPES 


CONSERVATION RECIPES 

& & & £ 



and CREME OIL SOAPS 

ARE THE BEST 

SOLD BY ALL DEALERS 

MADE BY 

PEET BROS. MFG. CO. 

KANSAS CITY SAN FRANCISCO 









CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


S & ** 


AREALLY YOU WOULDN’T KNOW THE 
DIFFERENCE” 

ENTIRELY WHEATLESS 

CooKies Cakes Pies 


With the Exception of 
Angel Food Cake, Dough¬ 
nuts and Silver Leaf Cake 


m 


Substitute 


WINSTONS 

CAFE-BAKERY-ICE CREAMS 

CENTER STREET .... BERKELEY 




CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


< 3 * & & 


S. H. BRAKE COMPANY 

The Ladies* Shop 

DEPENDABLE MERCHANDISE 
Telegraph Avenue.At Durant 


Our Electrical Appliances Will Help You 
CONSERVE 

JARVIS HARDWARE CO. 

2311 Telegraph Ave., Berkeley 
HOUSEHOLD AND KITCHEN WARE 


Sadler's 

BOOKS, PERIODICALS, STATIONERY 

Headquarters for School and College Textbooks and 
Supplies. Mail orders for any book published 
Promptly filled. 

2253 Telegraph Avenue - Berkeley, Cal. 


FARLEY’S PHARMACY 

PRESCRIPTION SPECIALISTS 

Telegraph at Bancroft; Phones Berkeley 5156, 5157 

“We Never Substitute.” 

Immediate Delivery Always at Your Service. 







MANUSCRIPT RECIPES 


CONSERVATION RECIPES 


ALBERS 

OAT 

COOKIES 

3 cupfuls Al¬ 
bers Oats, 
scant cup¬ 
ful of but¬ 
ter or short¬ 
ening. 

1 cup brown 
sugar, 
cup milk. 

1 teaspoonful 
baking pow¬ 
der. 

1 cupful Hy- 
geno Flour. 

1 teaspoonful 
cinnamon. 

y 2 teaspoonful 
ground nut¬ 
meg. 

y 2 teaspoonful 
of ground 
cloves. 



Drop on buttered pans three inches apart and bake to a 
light brown. 




T. H. NBVIN, Proprietor Phone Berkeley 4329 

BERKSHIRE MARKET 

CHOICE MEATS 

A Market Absolutely Free From Flies. Special Attention 
Given to Orders Sent With Children. 

2442 Bancroft Way - - - - Near Telegraph Avenue 

Phones Berk. 2551, 2552, 6330 QUALITY and SERVICE 

BEST GROCERY 

C. E. King, Prop. 

Bancroft and Telegraph - Berkeley, Calif. 


PIONEER FARM 

SPECIALIZING IN GUARANTEED MILK 

All Our Milk is From Cows Passing the Tuberculin Test. 

Only Family Trade Solicited. 

Ask the Board of Health. Phones Berk. 2105, 4613 


Sauer’s Extracts Conserve Food 

Left-overs are quickly transformed to dainty 
delicacies if you have the flavor. 

Sauer’s Vanilla—Half the quantity is sufficient. 

C. F. SAUER COMPANY 

Richmond, Va. 

Highest Award Grand Prize, P. P. I. E. 


H. S. HOWARD 

THE ‘PRESS OF THE COURIER 

BERKELEY, CALIFORNIA 

Printer of Conservation Recipes and all other 
kinds of Commercial Printing 







CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


S 


Tailor Suits Made to Order at Reasonable Prices. 

3!osept) Jaeger 

LADIES’ TAILOR 

2221 Telegraph Ave., Near Bancroft; Phone Berk. 5646 
Berkeley, Cal. 


Cttglislj Cea (loom 

LUNCHEON-AFTERNOON TEA 

EVENING DINNERS 

2234 Telegraph Avenue - Berkeley, California 


2?otoman ©rug Co. 

Berkeley Store 

COR. CENTER AND SHATTUCK 
Phone Berkeley 113 


Phone Berkeley 3775 A. Fischer 

Jipot Casf) Crocerp 

GROCERIES, FRUITS, VEGETABLES 
2504 Bancroft Way - Berkeley, Cal. 







CONSERVATION RECIPES 


MANUSCRIPT RECIPES 




Conservation of Life and Health. 


GRANTS HYGIENIC CRACKERS AND 

GRANTS HYGIENIC BREAKFAST FOOD 

Have helped thousands of people eliminate the waste or poison that 
accumulates in the system from the foods they eat, at the same 
time the great nutritive value in our foods help the patients to 
overcome their threatened physical collapse and make them phy¬ 
sically fit once more to take up the battle of life. 

Proven to Be a Beal Baby Food; One Doctor Told TTs How 
Our Foods Saved the Lives of Four Babies in One Family. 

Saves 60 pounds more wheat to the barrel than the Pood Ad¬ 
ministration requires. 

United States Food Administration License No. B-22839. 

Manufactured by HYGIENIC HEALTH FOOD CO. 
Berkeley, Cal., U. S. A. 


*«• 


11 —•« 















CONSERVATION RECIPES 

MANUSCRIPT RECIPES 


CONSERVATION RECIPES 


MANUSCRIPT RECIPES 




CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


jt «js Jt Jl 


CONSERVATION RECIPES 


MANUSCRIPT RECIPES 


& S £ 


CONSERVATION RECIPES 

MANUSCRIPT RECIPES -** # 


Measurements of Substitutes 


EQUAL TO ONE CUP OF FLOUR 

These weights and measures were tested in the Experi¬ 
mental Kitchen of the U. S. Food Administration, Home 
Conservation Division, and of the U. S. Department of Ag¬ 
riculture, Office of Home Economics. 

In substituting for one cup of flour use the following 
measurements. Each is equal in weight to a cup of flour. 


Barley_124 cups 

Buckwheat____% cup 

Corn Flour_cup (scant) 

Corn Meal (coarse). J/% cup 

Corn Meal (fine)____ 

_1 cup (scant) 

Cornstarch_24 CU P 

Peanut Flour_I cup (scant) 


Potato Flour ..24 CU P 

Rice Flour ..% cup 

Rolled Oats._1 y 2 cups 

Rolled Oats (ground in 

meat chopper) 1}4 cups 

Soy Bean Flour._....% cup 

Sweet Potato Flour...cups 


This table will help you to make good griddle cakes, 
muffins, cakes, cookies, drop biscuits, and nut or raisin bread 
without using any wheat flour. 

You will not need new recipes. Just use the ones your 
family has always liked, but for each cup of flour use the 
amount of substitute given in the table. You can change 
your muffin recipe like this: 


OLD RECIPE 

2 cups wheat flour. 

4 tsp. baking powder. 
24 tsp. salt. 

1 cup milk. 

1 egg. 

1 tblsp. shortening. 

1 tblsp. sugar. 


NEW RECIPE 

1% cups barley flour. 

1 cup (scant) corn flour. 
4 tsp. baking powder. 

24 tsp. salt. 

1 cup milk. 

1 egg. 

1 tblsp. shortening. 

1 tblsp. sugar. 


The only difference is the substitution for wheat flour. 
Everything else remains the same. You can change all of 
your recipes in a similar way. 












GOOD COMBINATIONS OF SUBSTITUTES * * * * 

You will get better results if you mix two substitutes 
than if you use just one alone. Some good combinations are— 


"Corn Flour 
or 

Rice Flour 
or 

-< Potato Flour 
or 

Sweet Potato Flour 
or 

..Corn Meal 


Rolled Oats (ground) > 
or 

Barley Flour 
or 

Buckwheat Flour ► AND 
or 

Peanut Flour 
or 

Soy Bean Flour 


& & «£ & 


CAUTIONS 


1. All measurements should be accurate. A standard meas¬ 
uring cup is equal to a half pint. 

2. The batter often looks too thick and sometimes too thin, 
but you will find that if you have measured as given in the 
table the result will be good after baking. 

3. Bake all substitute mixtures more slowly and longer. 

4. Drop biscuits are better than the rolled biscuits, when 
substitutes are used. 

5. Pie crusts often do not roll well and have to be patted 
on to the pan. They do not need chilling before baking. 




INDEX 


Breads—Quick . 99- 

Barley Flour Breads 

Drop Biscuit ... 

Muffins .-.. 

Muffins ....... 

Rice and Barley Muffins . 

Corn and Oat Breads 

Apple Corn Bread . 

Corn Bread .. 

Crackling Corn Bread . 

Crumb Muffins .— 

Dandy Gems ...-. 

Delicate Spoon Bread . 

Dodgers, Corn . 

Eggless Corn and Rye Muf¬ 
fins ..-. 

Fruit Gems . 

Hominy Bread, Corn and. 

Hominy Gems, Corn and. 

Nut Loaf .... 

Oatmeal Bread . 

Oat and, Corn Muffins . 

Oatmeal Drop Biscuits . 

Oatmeal Muffins ..— 

Potato Cornmeal Muffins. 

Potato, Corn, Bread with. 

Pumpkin Corn Bread. 

Rye, Corn and . 

Rye Muffins, Eggless Corn- 

meal and .-.-.. 

Soft Spoon Bread .—.-. 

Spider Corn Bread ... 

Spoon Bread (I & JI)- 

Sour Milk Model ... 

Sour Milk Spider Bread.~ 

Soy and Corn Muffins... 

Time Saving Corn Bread.—. 

War Johnny Cake .—. 

Rye Flour Breads 

Nut Bread . 

Popovers ---. 

(See Corn Breads also) 

Soy Bean Breads 

Corn, Soy and .-.— 

Drop Biscuit .-.— 

Muffins .—. 

Rice Flour Muffins, Soy and.... 


Breads, Steamed __ 

...113-114 

Boston Brown (I & II)... 

. 114 

Brown Bread ____ 

_ 113 

Corn Bread, Steamed . 

. 113 

Golden Brown __ 

.. 113 

“Rye and Injun” . 

. 113 

Breads, Yeast __ 

...116-121 

Beaten Breads 


Egg Corn Bread . 

. 116 

Egg Oat Bread . 

. 116 

Kneaded Breads 


Biscuit or Finger Rolls... 

. 119 

Breakfast Rolls . 

. 118 

Coffee Bread . 

. 120 

Coffee Bread Filling. 

. 120 

Dutch Apple Cake ..._. 

. 120 

English Buns . 

. 119 

Lunch or Dinner Rolls ... 

.: 119 

Potato Bread . 

. 118 

Toast Bread .. 

. 118 

Rye, With Other Flours. 

. 121 

Yeast Bread .. 

. 117 

Butter and Fat Subst. .. 

...177-179 

Bulletins on ... 

. 177 

Cooking, for . 

.178-179 

Exchange Value . 

. 179 

Frying, for . 

. 178 

Mutton or Lamb Fat _ 

. 178 

Oleomargarine —.. 

. 178 

Soap, Hard . 

. 179 

Table, for .... 

..178 

Vegetable Fats . 

. 177 

Cakes and Cookies, 


Wheatless __ 

...126-145 

Barley Flour 


Apple Sauce Cake (I & II). 128 

Baked Frosting, Cake with. 128 

Cookies ___ 

... 131 

Filling for Jelly Cake.. 

. 127 

Fruit Cake .-.. 

.. 129 

Fruit Cake, Old English... 

. 129 

Gingerbread, ... . 

. 144 

Hermits .-. 

. 130 


-110 

108 

. 109 

108 

108 

. 102 

. 100 

. 103 

. 107 

. 103 

. 101 

. 101 

. 104 

. 104 

. 102 

. 101 

. 106 

. 106 

. 106 

. 105 

. 106 

. 105 

. 102 

. 105 

. 103 

. 104 

. 101 

. 104 

. 100 

. 99 

. 104 

. 110 

. 103 

. 102 

. 107 

. 107 

. 110 

. 109 

. 109 

. 109 



































































INDEX 


Jelly Roll ..-. 127 

Peanut Cookies . 130 

Plain Cake . 130 

Raisin Cake .—. 129 

Rocks, with Cornflakes.—. 136 

Small Cakes . 129 

Spice Cakes . 127 

Sponge Cake . 126 

(See also under Mixed Flours) 


Corn Flake Cookies and 
Macaroons 


Cookies . 135 

Macaroons (I & II)—.135, 136 

Nut Cookies .-. 135 

Rocks .-.— : . 136 

(See‘also under Mixed Flours) 

Gingerbreads 

Barley Flour . 144 

Corn Meal . 145 

Rice . 144 


Mixed Flours 

Bran Cookies . v . 139 

Buckwheat Drop Cookies.. 138 

Canada’s War Cake . 137 

Chocolate Cake, Potato.. 137 

Coffee Cake . 137 

'Corn and Rice Flour Drop 

Cakes . 136 

Eggless, Milkless, Butterless 

Cake . 138 

Layer Cake .-. 136 

Molasses Layer Cake . 138 

Potato Chocolate . 137 

Potato Wheatless Cookies. 138 


Oatmeal and Rolled Oats 

Cookies, Rolled Oatmeal. 140 

Cookies, Ground Rolled Oats 140 

Drop Cakes .—. 139 

Hermits .. 141 

Macaroons, Ground Rolled 

Oats . 139 

Macaroons, Oatmeal .— 140 

Peanut Butter Wafers. 141 

Russian Tea Cakes . 142 

Scottish Fancies . 141 

Spanish Tea Cookies . 140 


Soy Flour 


Apple Sauce Cake .—. 142 

Fruit Loaf .-. 143 

Spice Cookies . 142 


Potato Flour 

Angel Cake .-.133-134 

Layer Cake . 134 

Sponge Cake . 134 

(See also under Mixed Flours) 

Rice Flour 

Cake ... 132 

Feather Cake . 131 

Fruit Bars, Wheatless _ .. 132 

Ginger Bread .-... 144 

Nut Bars ... 133 

Orange Cake ..... 132 

Sour Cream Cake ._. 131 

Sour Milk Cake . r .. 131 

Walnut Cookies . 133 


(See also under Mixed Flours) 

Without Flour 

Cornstarch Cocoanut Maca¬ 


roons ....... 144 

Kornettes . 143 

Nut Macaroons . 144 

Peanut Macaroons . 143 

t 

Candy Department .164-169 

Amateurs, Candy Making for 164 

Butter Scotch, Karo . 165 

Chocolate Raisin Balls . 169 

Cocoanut Sweets, Date and. 169 

Date Balls . 168 

Date and Cocoanut Sweets. 169 

French Candies .„.. 166 

Fruit Caramels . 168 

Fruit Confection . 168 

Fruit and Nut Paste . 168 

Honey Brittle . 167 

Honey Candy .. 167 

Honey Squares —. 167 

Karo Butter Scotch... 165 

Karo Pulling Candy . 165 

Karo Taffy . 166 

Maple Fudge . 167 

Marshmallows, Sugarless ..._. 166 

Molasses Candy ... 165 










































































INDEX 


Molasses Taffy . 165 

Molasses, Quick . 165 

Nut Paste, Fruit and .... 168 

Peanut Candy. 166 

Peppermint Taffy .. 164 

Popcorn, Sugared . 169 

Prunes, Stuffed .-. 168 

Puffed Rice . 169 

Raisin Balls, Chocolate. 169 

Sienna Candy ...... 167 

Taffy, Karo . 166 

Taffy, Molasses . 165 

War Sweets . 164 


Canning & Preserving, 170-176 

Blackberry Juice . 173 

Bulletins on . 170-171 

Butters, Fruit, Without 

Sugar ......173-174 

Canning Fruits Without Sugar 171 

Carrot Marmalade..-. 174 

Citrus Marmalade . 174 

Cranberry Conserve ..._.-. 175 

Cranberry Marmalade . 175 

Fruit Juices . 173 

Fruit Syrups for Cooking. 172 

Fruit Syrups, Home-made. 172 

Fruit Syrups for Table.172-173 

Grape Juice ._. 173 

Grapes, Spiced ---... 176 

Ginger Pear Marmalade. 175 

Jelly Making, Use of Syrups 

in . 172 

Loganberry Juice .-. 173 

Marmalade, Carrot . 174 

Marmalade, Citrus .—. 174 

Marmalade, Cranberry . 175 

Marmalade, Rhubarb - 175 

Marmalade, Ginger Pear. 175 

Picalilli . 176 

Plum Conserve . 174 

Red Grape Juice .—. 173 

Rhubarb Marmalade . 175 


Syrups, Use of in Jelly Mak¬ 
ing .... 172 


Fish . 46-61 

Fresh 

Amsterdam Recipe . 48 

Baked . 53 

Black Cod, Filet of. 51 

Chowder . 47 

Cioppino .. 47 

Cod, Boiled . 50 

Cod, Molded (Norwegian). 50 

East Indian Curry . 48 

Escalloped .. 48 

Halibut, a la Creole . 52 

Halibut, Molded . 52 

Halibut Pie .:.... 53 

Sable . 49 

Sable Cakes . 49 

Sable a la Creole . 50 

Sable and Tomatoes . 51 

Salmon, Baked . 51 

Salmon, Baked, Pepper Cases 51 

Salmon Loaf .... 52 

Skate . 53 

Sole, Baked . 54 

Stewed (Amsterdam Recipe).... 48 

Souffle . 49 

Timbale . 49 


Shell Fish 


Clams, Preparation of . 55 

Clams with Corn . 55 

Crab Cocktail . 58 

Crab Creole . 56 

Crab, Deviled (2) . 57 

Crab Flakes with Pimiento. 58 

Crab Maryland .. 57 

Crab Victoire ... 58 

Mussels . 59 

Mussels a la Inverness. 59 

Mussels, Steamed . 59 

Oysters and Corn, Escalloped 55 

Oyster Omelette. 56 

Shrimp, Spanish ..... 60 

Shrimp Wiggle, Tomato ... 59 


Crackers ---—114-115 


Corn Meal Crisps . 114 

Corn Wafers .-. 114 

Crisp Corn Bread.— 115 

Oat Crackers . 115 

Scotch Oat Crackers .-. 115 


Salt and Smoked Fish 


Broiled ...-. 60 

Chowder ...... 60 

Creamed .-.—. 60 

Mackerel, Fried ... 61 

Pudding ...... 61 

Sturgeon ... 61 






















































































INDEX 


Fish Sauces 


Drawn Butter . 55 

Fish Stock . 54 

Horseradish . 54 

Tomato .-. 54 


Griddle Cakes, Waffles, 110-112 

Griddle Cakes 


Barley .....,. Ill 

Buckwheat ... 111 

Corn-Meal . 110 

Corn Meal Pan Cakes . Ill 

Corn Meal, with Rice. 110 

Griddle Cakes . 110 

Oatmeal . Ill 

Potato Cakes . Ill 

WafBes 

Corn Meal or Rice. 112 

Oatmeal . 112 

Rice . 112 

Rice Flour . 112 

Icings and Fillings..146-149 

Fillings 

Almond, Sour Cream and. 146 

Cake Filling . 146 

Chocolate . 147 

English Cream —. 148 

Fig .. 147 

Fruit . 147 

Jelly or Jam . 148 

Demon .. 148 

Maple Sugar Cream . 147 

Orange, Cream of . 148 

Pineapple . 146 

Sour Cream and Almond. 146 

Strawberry . 147 

Icings 

Boiled Icing . 146 

Caramel ........ 148 

Chocolate .... 149 

Honey, Boiled . 146 

Maple Fondant .... 147 

Meats _ 76-85 

Beef Heart . 78 

Beef, Prime Roast . 76 


Brains - 79 

Brains with Eggs - 80 

Carne Ranchero . 82 

Conservation Cutlets . 82 

Egg Gems ...— 85 

Fricandelles . 81 

Italian Pie ._. 84 

Kidneys, Creamed . 79 

Kidney Saute . 79 

Lamb Curry with Rice. 81 

Lamb’s Tongue, Fricassee of 83 

Liver, Calves . 80 

Meat Balls, Rice . 79 

Meat Encore . 84 

Meat Loaf, Different _ 77 

Meat Souffle ... 83 

Meat Turnovers . 84 

Mutton Stew . 80 

Peppers, Baked . 84 

Pie, Italian . 84 

Pie, Shepherd’s . 83 

Rice Meat Balls . 79 

Shepherd’s Pie __ 83 

Stew, Mutton . 80 

Steak en. Casserole . 78 

Steak, Porterhouse . 77 

Steak, Simmered or Swiss .. 76 

Steak, Spanish .... 77 

Steak and Bananas, Stanley_ 77 

Sweetbreads, Fried; . 81 

Sweetbreads, in Paper Baking 

Bags . 81 

Tongue, Glazed, and Tomato 

Sauce . 82 

Tongues, Lambs,’ Fricassee of 83 

Veal Birds . 78 

Veal, Minced, and Eggs . 80 

Meat Substitutes _ 62-75 

Bauregard Toast .„. 74 

Beans en Casserole, Lima.... 63 

Beans and Cheese Loaf, Navy 64 

Beans with Cheese, Chili. 64 

Bean Cutlets. Dried Lima. 63 

Bean Loaf, Lima . 64 

Beans, Spanish, No. I . 64 

Beans, Spanish, No. II _ 65 

Beans and Rice, Soy . 66 

Beans, Savory, Baked Soy. 66 

Cheese, Corn Meal and . 73 

Cheese, Escalloped . 71 

Cheese Fondu . 71 

Cheese, French Cottage. 72 


















































































INDEX 


Cheese, Polenta with. 

Cheese, Potatoes with . 

Cheese, Rice and ... 

Cheese Souffle ... 

Corn Meal and Cheese . 

Corn, Meal Nut Patties. 

Corn Tamale . 

Cottage Cheese, French . 

Eggs a la Castilienne . 

Eggs Curried . 

Eggs, Enchilada . 

Egg Souffle . 

Eggs and Spinach .. 

Eggs, Stuffed . 

Eggs with Tomatoes . 

Eggs on Toast, with Toma¬ 
toes . 

Hominy Croquettes . 

Lentils and Rice . 

Lentils, Stewed . 

Meatless Stew . 

Meat, Substitute for . 

Mock Veal Roast .„. 

Omelet, Rice ... 

Polenta with Cheese . 

Potatoes with Cheese. 

Rice and Cheese . 

Rice au Gratin . 

Rice, Lentils and . 

Rice Omelet .„. 

Rice, Savory with Cheese. 

Rice, Soy Beans and . 

Spinach and Eggs . 

Soy Beans and Rice . 

Soy Beans, Savory Baked. 

Stew, Meatless .:. 

Substitute for Meat . 

Tamale, Baked... 

Tamale, Corn .... 

Tamale Pie .. 

Toast, Bauregard .—.. 

Tomatoes, Eggs with . 

Tomatoes, Eggs on Toast with 

Turkish Pilaf .......... 

Vegetable Chowder. 

Vegetable Roast . 


Sauces 

Brown Nut . 

Cheese Sauce . 

Italian Tomato . 

Peanut Butter Gravy 
Pimiento .—. 


Pastry, Wheatless _159-163 

Barley Flour, Wheatless Pie 

Crust ._. 160 

Barley or Rye Pastry . 159 

Chess Pie . 163 

Individual Pie, Oatmeal Crust 159 

Lemon Pie . 160 

Lemon and Raisin Pie . 163 

Lemon Souffle Pie . 160 

“Little Sammie” Tarts . 163 

Meatless Mince Meat . 161 

Mince Meat, Rabbit ... 161 

Mince Pie (I & II) _ 162 

Mock Mince Meat . 162 

Nut Mince Meat .„. 162 

Oatmeal Crust, Individual 

Pies . 159 

Rye or Barley Pastry . 159 

Rabbit Mince Meat . 161 

Raisin, Lemon Pie and _ 163 

Wheatless Pie Crust . 160 

Wheatless Pie Crust with Bar¬ 
ley Flour . 160 

Substitute Pastry . 159 

Squash Pie .„. 161 

Sour Cream Pie . 161 

Poultry and Game .. 34-45 

Belgian Hare a la Maryland 42 

Brunswick Stew . 43 

Canvasback Duck . 42 

Chicken, Baked . 37 

Chicken, Baked Cream . 38 

Chicken in Chafing Dish . 39 

Chicken Creole Style . 36 

Chicken Fricasseed . 38 

Chicken Loaf . 38 

Chicken Pie (I & II) . 39 

Chicken Pilau ._. 40 

Chicken, Pressed ... 40 

Chicken in Ramekins . 41 

Chicken with Rice . 40 

Chicken, Smothered.. 37 

Chicken Souffle . 37 

Chicken, Steamed Fried . 37 

Ducks, Roast . 42 

Ducks, Wild, Roasted . 41 

Duck, 'Canvasback . 42 

Goose, Roast . 41 

Hare, Belgian, a la Maryland.. 42 
Hare or Rabbit en Casserole.. 44 
Hare or Rabbit, Roast (I). 42 


73 

71 

72 

71 

73 

68 

74 

72 

68 

67 

68 

69 

67 

68 

67 

66 

69 

65 

65 

74 

75 

69 

70 

73 

71 

72 

72 

65 

70 

72 

66 

67 

66 

66 

74 

75 

73 

74 

73 

74 

67 

66 

69 

63 

70 

62 

70 

62 

65 

62 



























































































INDEX 


Hare or Rabbit, Roast (II). 43 

Rabbit a la Southern . 43 

Rabbit Stew .—.. 44 

Squabs Roasted . 44 

Squab Jelly with Mayonnaise 45 

Stew, Brunswick . 43 

Turkey, Roast . 36 

Turkey Souffle . 37 

Wild Duck Roasted . 41 

Poultry Stuffings, Sauces, Etc. 

General Directions . 34 

Bangkok Curry . 45 

Chestnut . 35 

Dressing for Duck. 41 

Milk Gravy for Chicken. 37 

Orange Sauce for Game. 41 

Potato Stuffing for Goose. 35 

Potato Stuffing for Turkey. 35 

Turkey Gravy . 36 


Puddings, Etc..150-159 


Apples, Baked, Delicious. 153 

Apples, Baked with Honey. 153 

Apples, Baked without Sugar.. 153 

Barley Pudding . 156 

Bread Pudding, Steamed . 156 

Carrot Pudding . 154 

Chocolate Cream Pudding. 150 

Christmas Pudding . 154 

Corn Meal Puffs . 158 

Corn Meal Pudding with Apri¬ 
cots ... 158 

Custard, Baked Honey . 154 

Date Nut Torte . 156 

Date Pudding . 154 

Economy Pudding . 153 

Fairy Pudding . 152 

Fig Pudding . 155 

Finnish Steamed Pudding . 155 

Fruit Gelatine .... 157 

Fruit, Rice and . 152 

Indian Meal .Pudding . 159 

Indian Pudding . 157 

Indian Pudding . 158 

Jello, Maple Walnut . 150 

Marshmallow Pudding . 151 

Mock Cream . 159 

Molasses Pudding . 155 

Nut Pudding, Steamed . 155 

Peaches, Stuffed . 153 

Pineapple Pudding . 152 


Plum Pudding, Minute.~ 156 

Prune Whip . 157 

Rice and Fruit . 152 

Rice Pudding . 151 

Rice Pudding, Creamy . 151 

Rice Pudding, Honey . 151 

Rice and Strawberry Pudding.. 152 

Rolled Oats Pudding . 155 

Sauces (2).154 and 158 

Strawberry, Rice and . 152 

Tapioca, Brown Sugar . 150 

Tapioca Pudding . 150 

Yum Yum Pudding . 157 


Salads .. 21-33 

Apricot and Grapefruit . 33 

Artichoke . 25 

Banana . 24 

Brazilian . 31 

Cabbage, Mustard . 33 

Carrot . 25 

Celery .:. 30 

Celery, Jelly . 29 

Cheese and Pea . 28 

Cheese and Pineapple ... 28 

Cheese and Tomato . 24 

Chicken . 29 

Cold Slaw . 26 

Combination . 25 

Crab Louis . 28 

Crab and Tomato . 30 

Cucumber and Pineapple. 31 

Cucumber and Potato. 26 

Date . 32 

Fish . 32 

Fruit, Mixed . 31 

Fruit, Molded . 27 

Grapefruit and Apricot . 33 

Grapefruit and Pomegranate.... 31 

Macedoine . 28 

Mustard Cabbage . 33 

Normandy . 30 

Norwegian . 32 

Orange . 24 

Palace Grill .. 27 

Pea and Cheese . 28 

Perfection .. 26 

Pineapple and Cheese.„ 28 

Pineapple and Cucumber . 31 

Pomegranate and Grapefruit.... 31 

Potato . 29 

Potato and Cucumber . 26 

Prune ...•. 25 

































































































INDEX 


Raisin . 32 

Salmon . 25 

String Bean . 26 

Tomato and Crab . 30 

Tomato and Cheese ... 24 

Tomato Jelly ... 27 

Tomato Stuffed . 24 

Tomatoi Stuffed . 30 

Viennese .„.... 27 

Waldorf, Jellied ..... 30 


Salad Dressings . 22-24 

Boiled . 23 

East Indian .... 22 

English . 22 

French ._...22 

Italian ...... 22 

Mayonnaise, Quick . 23 

Mayonnaise, War Time . 23 

Mayonnaise, Without OiL. 24 

Russian (I & II) . 22 

Tartare Sauce ... 23 

Thousand Island _ + .„. 22 

Vegetable . 23 


Sandwiches . 122-125 

Apple ...... 124 

Baked Bean . 124 

Cheese, Cottage . 122 

Cheese and Marmalade .... 123 

Cheese, Nut and .-. 122 

Chicken ...~. 124 

Chive Butter . 123 

Cottage Cheese . 122 

Cucumber, Shrimp and _ 123 

Date, Nut and . 123 

Egg .-. 122 

Fig . 125 

Fish .-.-. 124 

Ginger ....... 123 

Nut and Cheese . 122 

Nut and Date . 123 

Nut and Raisin ...„. 122 

Marmalade, Cheese and. 123 

Olive ...... 123 

Olive .-.-. 124 

Peanut Butter .. 124 

Raisin, Nut and . 122 

Shrimp and Cucumber . 123 


Asparagus ...».... 14 

All-Vegetable . 16 

Barley, Cream of . 17 

Bean .... H 

Bean, Lima Puree . 12 

Boston .... 13 

Bouillon Bisque, Cream .. 12 

Bouillon, Bellevue .„. 13 

Cauliflower . 19 

Celery Root, Puree . 19 

Chicken, Cream of . 13 

Chicken, with Rice .11 

Chowd.er, Clam . 18 

Chowder, Corn (I & II) . 20 

Chowder, Dried Fish . 19 

Chowder, Nut ._.. 18 

Corn Chowder . 20 

Corn, Cream of . 15 

Crab, Cream of . 18 

Cream Bouillon Bisque .* 12 

Italian . 10 

Lima Bean Puree . 12 

Milk and Cheese . 15 

Milk Soup . 14 

Mock Oyster . 17 

Onion . 12 

Onion, French ... 12 

Oyster Stew . 18 

Pea, Dried . 16 

Pea, Fresh ... 19 

Pea Pod .-. 20 

Peanut (I & II) .14, 15 

Potato, Cream of . 15 

Salsify, Mock Oyster . 17 

Spanish . 10 

Tomato .-. 17 

Tomato Bouillon . 11 

Tomato, Cream of .. 17 

Turkey Bone ... 13 

Vegetable, An All . 16 

Vegetable, Without Meat. 16 

Vegetable, Cream of . 16 


Vegetables ..... 86-95 

Apples, Curried . 94 

Apples, Sweet Potatoes and. 89 

Artichokes, Stuffed . 95 

Cabbage, Red, Steamed . 93 

Carrots, Creamed . 93 

Carrots, Spanish . 93 
































































































INDEX 


Cauliflower with Cheese ... 

Corn Pudding .... 

Corn Tamale ..... 

Cucumbers, Baked . 

Cucumbers, Fried . 

Eggplant, Baked . 

Eggplant, Fried . 

Hominy, Small, Baked . 

Peas, String Beans or . 

Potatoes, Baked .. 

Potatoes, Boiled .. 

Potatoes, Cheese .. 

Potatoes and Corn Cakes . 

Potatoes, Escalloped .. 

Potatoes on Half Shell . 

Potatoes, Re-Heating. 

Potatoes, Steamed .. 

Rice, Plain Boiled, White. 

Rice, Mexican ... 

Rice, Spanish .. 

Rice and Tomatoes .. 


5 


Spanish Dish . 91 

Spinach . 92 

Split Pea Pudding . 95 

String Beans or Peas .95 

Summer Squash, Fried . 95 

Sweet Potatoes and Apples, 

Baked . 89 

Sweet Potatoes, Baked . 88 

Sweet Potatoes, Browned . 87 

Sweet Potatoes, Fried . 88 

Sweet Potatoes, Glazed . 88 

Sweet Potatoes, Supreme . 89 

Sweet Potato Trifles .. 89 

Turnips a la Berkeley ... 92 

Tomatoes, Scalloped . 92 

Tomatoes, Fried . 92 

Tomatoes, Rice and . 89 

Tomatoes, Savory Canned . 91 

Tomatoes, Spanish . 92 

Tomatoes on Toast .. 92 

Vegetable Fritters . 93 


94 

90 

90 

94 

95 

95 

94 

91 

95 

87 

86 

87 

88 

88 

87 

87 

86 

89 

90 

90 

89 


PRESS OF THE COURIER. BERKELEY 




































































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